Split Pea Soup with Crunchy Tempeh- Vegan and Gluten Free!
This is one of my go-to recipes for soup because it's so easy and so high in protein. I often throw in whatever veggies I have laying around and it's always delicious.
We usually garnish with cubes of mozzarella or aged swiss, but it's just as good without for all you vegans out there. Chevre is also fantastic on top if cow cheese is a no no. I do recommend adding some fat on top if this will be the main course because the soup itself has very little- a drizzle of olive oil would do the trick nicely.
Ingredients
3 Cups dry split peas
3-6 carrots
2 cloves garlic
up to an entire bunch of celery
juice of 1-2 lemons
1 teaspoon cumin (or more to taste)
Hungarian smoked paprika
Soak the split peas in water overnight or approx 8 hours. Make sure they are covered by about two inches of water as they will absorb a lot. When they're done, rinse them and put them in the slow cooker with the cumin and garlic. Cover again with about two inches of water. Cook on high for 8 hours. Add chopped veggies and cook on low for another 4 hours. Add lemon juice and salt to taste. When the soup has cooled a bit, put it in the food processor or blender and blend to desired consistency. Add paprika to each bowl before it's served.
Crispy Tempeh Ingredients
1 package tempeh (Bountiful Bean is best)
olive or canola oil
1-2 tablespoons tamari
Cut tempeh into small pieces. Heat oil in skillet (preferably cast iron) over medium heat. Add tempeh and cook, stirring occasionally until it's lightly browned. Add tamari and stir constantly until all the tamari is absorbed. Enjoy!
3 Cups dry split peas
3-6 carrots
2 cloves garlic
up to an entire bunch of celery
juice of 1-2 lemons
1 teaspoon cumin (or more to taste)
Hungarian smoked paprika
Soak the split peas in water overnight or approx 8 hours. Make sure they are covered by about two inches of water as they will absorb a lot. When they're done, rinse them and put them in the slow cooker with the cumin and garlic. Cover again with about two inches of water. Cook on high for 8 hours. Add chopped veggies and cook on low for another 4 hours. Add lemon juice and salt to taste. When the soup has cooled a bit, put it in the food processor or blender and blend to desired consistency. Add paprika to each bowl before it's served.
Crispy Tempeh Ingredients
1 package tempeh (Bountiful Bean is best)
olive or canola oil
1-2 tablespoons tamari
Cut tempeh into small pieces. Heat oil in skillet (preferably cast iron) over medium heat. Add tempeh and cook, stirring occasionally until it's lightly browned. Add tamari and stir constantly until all the tamari is absorbed. Enjoy!