This Easy Vegan Split Pea Soup with Arugula is a tasty, nutritious and naturally gluten free lunch idea.
EASY VEGAN SPLIT PEA SOUP WITH ARUGULA
Did you know that the colour of the food we eat can affect our mood? At least according to Good Housekeeping (18 May 2015). Green symbolises nature and can have a calming effect on our bodies. So we should embrace green foods as they are not only important to our digestive system but are also good for our mental health.
This green split pea soup takes only a few minutes to prepare. Simply fry all the ingredients (not the arugula) in a pot briefly, pour in the water, season and cook for about 40 minutes. Then remove from the heat and toss in some fresh arugula for a pungent, peppery finish. Puree and enjoy!
Add your favourite seeds for more texture, a drizzle of oil and tuck in!
This easy split pea soup recipe is vegan, but you could add a knob of butter and enjoy it vegetarian.
If you make this soup let me know how it turned out for you in the comments below. Thanks!
This Easy Vegan Split Pea Soup with Arugula is a nutritious and naturally gluten free lunch idea.
- 1 cup dried split green peas
- 1 onion roughly chopped
- 1 garlic clove chopped
- 1 celery stalk roughly chopped
- 2 medium potatoes peeled and cubed
- 60 g fresh arugula, (rocket leaves), chopped
- 4 cups hot water
- 1 bay leaf
- 1 tsp fine sea salt
- 1/2 tsp white pepper
- 2 tbsp olive oil, plus more for drizzling
Rinse the peas thoroughly and strain well. Set aside. Heat the oil in a large pot and add the bay leaf, onion, garlic, celery and peas. Stir well to combine. Reduce the heat to medium-low and cook for 2-3 minutes stirring often. Add the potatoes, seasoning and water. Cover, bring to boil, then simmer slowly for 40 minutes, or until the peas are tender, stirring occasionally.
Remove from the heat and take out the bay leaf. Add the arugula and puree. Enjoy!
This soup will thicken as it stands so you may have to add a drop of water before serving.
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