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Vegan, Gluten-Free Pea Soup

For as long as I can remember my Dad has loved pea soup, and it was always a big deal when my Mom would make it for him — like she “slaved” over it for hours. In reality, it’s a quick, hearty soup that you can make the same-day for dinner, have the next day for lunch or freeze and have at a later time.

I modified what my mom used to do to make it gluten free and vegan, but it didn’t lose any flavor, because my Dad loves my version and requests it all the time. I make it a lot during the winter to take for lunch, because it reheats well, and it’s also inexpensive to make.

vegan_glutenfree_pea_soup

Gluten Free & Vegan Pea Soup

16 oz. bag of split green peas {I use Goya}
2 onions
4 cloves garlic
2 small carrots {peeled}
1 large celery stalk
6-8 cups vegetable broth (I use Better Than Bouillon Vegetable Base)
olive oil {about 1 to 2 tablespoons}
fresh cracked black pepper
6-8 cups water

Chop up the onions, garlic,  carrots and celery.

Dump the bag of peas into a strainer, rinse well, running your fingers through the pieces and set aside.

Cover the bottom of a large pot with olive oil and heat. Once warm, add the garlic and onions. Sprinkle with a little fresh ground black pepper, stir and cover. Keep your heat on the lower side so the veggies don’t burn.

When the onions start to become translucent, in about a minute or two, add in the carrots and celery. Stir and cover for a minute or two.

Add in the peas, and stir, coating them with the oil, and vegetables. Pour in the vegetable broth.

Cover and bring to a rolling boil. Once boiling lower the heat to medium/low and cook until the peas are soft — about 20-30 minutes. Stir several times while cooking.

Run an emersion blender through the soup to make it smooth.

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