Vegan Split Pea Soup Recipe

I put together a recipe for the split pea soup I made the other day.

 Ingredients:

For the stock:

Take a ziploc bag and begin storing everything you would normally have tossed out from your veggies, such as carrot peels, mushroom stalks, the ends of celery, the root and skins of onion and garlic. You must be sure to include these veggies for the right flavor. Include shallot for another dimension of flavor. I’ve experimented with other veggies and it was awful. Experiment at your own risk. Store the ziploc in the freezer in between filling.

For the soup:

½ onion diced

4 carrots peeled and diced

½ shallot diced

3 celery stalks diced

2 garlic cloves chopped

Veggie stock (homemade or store bought)

2 medium red potatoes diced

1 bag of green split peas

Directions:

For the stock:

Dump the contents of your ziploc bag into a pot. Cover with water and bring to a boil. Reduced to a gentle simmer and let cook for 40 minutes to an hour.

For the soup:

Sautee the onion, carrot, shallot, and celery in your choice of water or oil for a few minutes. Add in the garlic and continue to sautee another couple of minutes. Pour in the veggie stock, and add the peas and potatoes. Bring to boil, then simmer for 40 minutes to an hour. For a thicker soup, simmer uncovered. For a thinner soup, simmer covered. After the potatoes and peas have softened, pour the contents into the blender and blend until smooth.