Split pea soup with vegan bacon bits

Name: Split pea soup with vegan bacon bits
Prep time: 20 min
Total time: 65 min
Yield: 4 people
Ingredients: 400 g split peas; 2 leek; 3 carrot; 1 onion; 2 cloves garlic; 2 stalks white celery; 200 g vegan bacon bits; 1.800 ml vegetable stock; 1 tsp dried thyme; 2 leaves bay leaf; 2 tbsp olive oil; to taste salt and pepper

Thick soup of split peas, leek and carrot

Active: 20 min Waiting time: 45 min 610 kcal per person 35 g protein per person Lunch

Protein source: split peas · Carb source: split peas

freezer one-pot meal prep season: winter nut-free

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Ingredients for 4 people

400 g split peas, rinsed
2 leek, in rings
3 carrot, diced
1 onion, finely chopped
2 cloves garlic, cloves, crushed
2 stalks white celery, sticks, sliced
200 g vegan bacon bits
1.800 ml vegetable stock
1 tsp dried thyme
2 leaves bay leaf
2 tbsp olive oil
to taste salt and pepper

Method

Heat 1 tbsp of olive oil in a large pot. Fry the vegan bacon bits for 4 min until crispy. Scoop them out of the pot and set aside.
Heat the rest of the oil in the same pot. Cook the onion, leek and white celery gently for 5 min.
Add the garlic, carrot, thyme and bay leaf. Fry for 2 min.
Add the split peas and the stock. Bring to the boil.
Simmer gently for 45 min with the lid slightly ajar. Stir now and then, because split peas sink to the bottom.
Fish out the bay leaves. Blend a third of the soup and stir it back in, so it keeps some texture.
Season the soup with salt and pepper. Spoon the bacon bits over it when serving.

Tip

The soup thickens further in the fridge. Add a splash of water when reheating.

Keeps for 4 days in the fridge

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This recipe appears in: Basic monthly menu, 28 days