What you need:
2 tablespoons olive oil
1 white onion, diced
4 cloves garlic, minced
3 stalks celery, diced
2 carrots, diced
1-1/2 cups dry split peas
2 tablespoons minced thyme
1/4 cup chopped parsley
3 tablespoons nutritional yeast
1/2 tablespoon salt
1/2 tablespoon coarse black pepper
1/2 teaspoon red pepper flakes
1-1/2 cups finely shredded kale
1/4 cup whole-leaf dulse seaweed, ripped into 1-inch pieces (applewood-smoked preferred)
Fresh parsley, for garnish (optional)
Lemon wedges, for garnish (optional)
Gluten-free or whole-grain bread, for serving (optional)
What you do:
- In a soup pot over medium heat, heat oil. Add onion and cook until onion is translucent and golden. Add garlic, celery, and carrots and sauté for a few minutes, stirring constantly.
- Add split peas, vegetable stock, thyme, parsley, nutritional yeast, salt, black pepper, and red pepper flakes. Bring to a simmer, cover, and allow to cook for 45 to 50 minutes, stirring occasionally.
- When split peas begin to lose their shape, add kale and dulse. Remove from heat and cover. Allow kale to steam and flavors to settle for 5 minutes before serving. Garnish with fresh parsley and a lemon wedge and serve with your favorite bread.
This recipe was originally published in Crazy Sexy Kitchen.
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!