SOUP, CHILI & STEW
Vegan Squash and Split Pea Soup
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Serves
8
Prep
5min
Total
1hr 20min
Traditional split pea soup gets a vegan and butternut squash update.
Directions
Heat oil over medium heat in a large saucepan. Add squash, onions, and garlic. Cook until onion is tender, stirring occasionally. Stir in cumin, curry powder, salt, and 1/4 teaspoon pepper. Cook and stir for 2 minutes.
Add stock, water, and split peas. Bring to boiling; reduce heat. Simmer, covered for 1 hour or until split peas are soft. Remove from heat. Stir in lemon juice.
Ladle soup into bowls. Swirl some of the yogurt alternative into each serving. Sprinkle with black pepper, if desired.
Nutrition
Calories240
Fat2.5g
Carbs44g
Protein14g
Disclaimer: Nutritional values are estimates based on the suggested ingredients. To obtain the most accurate nutritional information in any given recipe, calculate with the actual ingredients used in your recipe.
