Yellow Split Pea Soup
This yellow split pea soup is a hearty and nourishing vegan dish that combines the sweetness of fresh corn with the richness of cashew cream, creating a creamy delight that's both easy and healthy.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 cup yellow split peas
- 1 medium Yukon gold potato peeled and chopped
- Kernels from 4 ears corn about 2 1/2 cups
- 3/4 teaspoon smoked paprika
- 1 teaspoon sea salt more to taste
- 3/4 cup cashew cream (see instructions below)
- 1 1/2 tablespoons apple cider vinegar
Instructions
- Make the cashew cream: Blend cashews, water, and a pinch of salt until silky smooth. Set aside 3/4 cup for the soup.
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and celery, cooking until tender (5-7 minutes). Stir in garlic and cook for another minute.
- Add the bulk ingredients: Pour in vegetable broth, yellow split peas, chopped potato, corn, paprika, and sea salt. Bring to a boil.
- Simmer: Reduce the heat to low, cover, and let the soup simmer for about 45 minutes, stirring occasionally. The split peas should be completely soft.
- Blend for texture: Use an immersion blender to partially puree the soup, or blend half of it in a standard blender and return it to the pot.
- Finish with flavor: Stir in the reserved cashew cream and apple cider vinegar. Taste and adjust with more salt if needed.
- Serve: Ladle into bowls while hot and garnish with your favorite toppings, like crispy coconut bacon or fresh herbs.