Wholesome Eating: A Fall Vegan Soup Recipe

One of the best things that can happen to us in life is discovering a passion, or watching someone close to us discover theirs. In this case, it is my husband who made the discovery, and I his spectator. This was not a thundering bolt of a discovery full of drama and a change of lifestyle overnight. That’s the stuff of novels and movies. His was a quiet, leisurely and slowly yet steadily growing passion. The object of desire: Cooking. He is surprisingly talented in the kitchen too. His methodical approach, well-refined with precision, attention and creativity, are the ultimate recipe of success! And yes, the pun is well-intended and brings me to the topic of this post: A vegan fall soup recipe to your health and well-being.

Fall brings a craving for warm food. I find it so much harder to make my juice green vegetables during the winter and instead opt for warmer foods. Most of all, home-made soups. Soups can do wonders for the body if they are healthy, extremely low in sodium (my endless wonder why restaurant and café soups are universally high in sodium!), void of all preservatives, and made with fresh ingredients. They can even change your mood on a cold winter night. They can serve as a mid-day snack, a delicious appetizer, or a whole meal. They are quite simply a brilliant form of food.

It was high time for a foodie post and the selection comes from a simple soup recipe which is completely vegan, even though we are not, extremely easy to make for the non-chefs among you, and entirely satisfying for up to 2 days in the fridge. So make the extra effort at home, and know exactly what goes into your soup!

List of your Ingredients:

1 medium yellow onion, diced
2 cloves garlic, minced
2 tbsp excellent quality olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3  carrots, medium dice
2 unpeeled Yukon gold potatoes, medium dice
1 pound dried split green peas
8 cups vegetable stock
1-2 bay leaves

Directions:

Crush the garlic, and chop the onion into small pieces. In a 4-quart stockpot on medium heat, saute the garlic first for about 15 seconds, then add the onions with the olive oil, oregano, salt, and pepper. Continue to saute until the onions are translucent. It should be about 10 to 15 minutes.

Wash and chop all of your carrots and potatoes into small square shapes while onions and garlic are being sauteed. Also completely wash the split peas, and rinse it out at least 3 times.

Add the carrots and potatoes into the pot. Immediately follow with all of the split peas, stock and bay leaves. Add the vegetable stock right away.

Bring to a boil then cover and simmer on medium-low for ~ 1hour.  Skim off the foam while cooking and stir occasionally. While the pot is simmering, chop the green onions and prepare them for garnish later.

At the end of the hour, use a stick blender to pure the soup. Move it in circular motion and do so until the consistency is desired. Et voila, you are done! The soup is ready to be served. Add garnish and bon appetit!