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.
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