enviroklion.blogg.se - Vegan split pea soup minimalist baker

#VEGAN SPLIT PEA SOUP MINIMALIST BAKER FULL#

Leftovers keep very well in the fridge and can be reheated the next day and will also keep in the fridge 3-4 days. If you’re in the mood to bake up a fresh loaf then our vegan focaccia, vegan soda bread or vegan beer bread would all be great. It’s also perfect to serve with ciabatta on the side or any bread for dipping. Serve your vegan pea soup with a swirl of coconut cream on top and a sprinkle of ground black pepper.

Add sea salt and ground black pepper to taste.

Blend the soup ideally using an immersion (handheld) blender or by transferring the soup in stages to the blender jug, blending it and when it’s all blended then return it to the pot.

Bring to the boil then turn down the heat and let it cook until the peas are firm but tender.

Add vegetable stock and coconut cream and mix them in.

Add frozen peas and toss them up with the onions and spices.

Add olive oil to a pot along with chopped onion, garlic, thyme and oregano and sauté until the onions are softened.

This is a summary of the process to go along with the process photos.

#VEGAN SPLIT PEA SOUP MINIMALIST BAKER FULL#

You will find full instructions and measurements in the recipe card at the bottom of the post. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Add the garlic, salt, oregano, chipotle pepper (s), and adobo sauce. Love the green color of this soup? Then you’ll also love our vegan zucchini soup and our vegan broccoli soup. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color. Leftovers taste amazing, and split pea soup freezes well, too. Instead of the meat included in classic pea soup recipes, we're using dried mushrooms, miso, and a touch of smoked paprika for depth of flavor.

A creamy, iced matcha latte infused with fresh mint The perfect balance of sweetness, mint, and earthy matcha. It’s creamy and high in protein and such a pretty shade of green. Jump to Recipe Vegan split pea soup is a healthy and comforting meal any time of year. A nutritious and vibrant green smoothie with 5 ingredients: banana, cucumber, coconut milk, spirulina, and spinach The perfect plant-based breakfast or snack. It can be ready in around 25 minutes, including all your ingredients prep and blending it too. This vegan pea soup is made with frozen peas, and this makes it one of the easiest and quickest soups to make.

Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. This creamy vegan pea soup is vibrant, colorful, high in protein and fiber and makes a wonderful appetizer. Add chickpeas to a mixing bowl and lightly mash with a fork for texture.