Vegan Split Pea Soup with Smoked Tempeh - Vegan
The Hearty Vegan Split Pea Soup with Smoked Tempeh combines the richness of split peas with the smoky flavor of tempeh for a vegan delight. Perfectly seasoned with thyme, rosemary, and smoked paprika, it offers a comforting and nutritious meal suitable for any time of the year.
Ingrédients
- 2 cups dried split peas
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 medium carrots, diced
- 3 celery celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 8 cups vegetable broth
- 1 bay bay leaf
- 8 ounces ounces smoked tempeh, diced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Rinse the split peas under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
- Stir in the garlic, thyme, rosemary, and smoked paprika. Cook for an additional minute until fragrant.
- Add the rinsed split peas, vegetable broth, and bay leaf to the pot. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes to an hour, or until the peas are tender and the soup has thickened.
- While the soup is simmering, heat a non-stick skillet over medium heat and add the diced smoked tempeh. Cook for about 5-7 minutes, until the tempeh is browned and crispy on all sides.
- Season the soup with salt and black pepper to taste. Remove the bay leaf.
- Serve the soup hot, topped with the crispy smoked tempeh and a sprinkle of fresh parsley for garnish.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 18g | Fat: 5g | Sucre: 7g
Tried this recipe?Let us know how it was!