While this vegetarian split pea soup is delicious straight from the stovetop, it's even better as leftovers. Make a batch and freeze, or enjoy as a cozy family dinner.
Equipment
stove
Ingredients
2tbspavocado oil
1leekwhite and light green parts only, halved, washed well, and thinly sliced
Sauté the leek, onion, carrot, and celery in 2 tbs avocado oil. Season with salt and pepper then stir occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and sauté for 45 more seconds.
Add fresh thyme, bay leaves, vegetable stock and green split peas. Cover and reduce heat to low for 1 hour (or until split peas are soft and partially broken down). Remove bay leaves before serving.
Serve with paprika, green onions, salt & pepper.
Notes
To make this onion-free, sub the yellow onion with another leek.
This may make extra servings. To freeze, allow to cool completely. Store in freezer-safe containers and freeze.