Vegan Split Pea Soup

🧂 Ingredients

• 1 lb green split peas
• 4 cloves garlic

  minced
• 1 onion

  chopped small
• 2 tsp olive oil
• 4 stalks celery

  chopped
• ½ butternut squash

  peeled, deseeded and chopped
• 1 tbsp ground tumeric
• 1 tsp smoked paprika
• 1 tsp salt
• ¼ cup frozen peas
• 2 carrots

  peeled and sliced
• 1 cup baby spinach
• 8 oz brussels sprouts

  halved
• 1 clove garlic

  chopped
• 1 tbsp ginger

  chopped
• 4 carrots

  peeled, chopped
• salt
• pepper
• 1 tbsp maple syrup
• 1 tbsp soy sauce

Instructions

• 1 Start by rinsing split peas several times then putting in a pot with water to
  cover plus 3 inches above and bring to a boil.
• 2 Sauté garlic and onion in olive oil over medium heat until browning in a
  separate saute pan.
• 3 Add celery, carrots and butternut squash to onion and garlic. Season with salt
  and pepper and cook for 10-15 minutes stirring often until all veggies have some
  color.
• 4 Add sautéed veggies to pot with split peas then add turmeric, smoked paprika and
  salt and bring to a boil then simmer stirring often about 20 minutes more until
  split peas turn into this silky soft consistency.
• 5 Lastly add in frozen peas and baby spinach to hot soup and stir in. Top with
  crushed pepper, herbs, black pepper and Maple Ginger Carrots and Brussel
  Sprouts.
• 6 In an oven safe sauté pan fry garlic and ginger until fragrant then add in 8 oz
  halved brussels and 4 peeled and chopped carrots plus a sprinkle of salt and
  pepper.
• 7 Then throw the pan in the oven at 425 for 20 mins tossing once halfway and
  adding maple syrup and soy sauce for 5 additional minutes at the end of cooking.

Nutrition Info