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Vegan Curried Split Pea Soup with Homemade Garlic Croutons

Vegan Curried Split Pea Soup with Homemade Garlic Croutons from @kitchenmagpie

JUST so we are clear right from the get-go, the bread cubes in this vegan curried split pea soup recipe aren’t vegan unless you use your own vegan bread. There. Now we have that settled.

(after 8 years of food blogging, I can sometimes guess the comments ahead of time and I saw that one coming a mile away!)

Making a vegan split pea soup is a pretty simple endeavour, you simply use olive oil to fry up your vegetables in and then use an all vegetable bouillon.

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The curry this time around came from me wanting something different on a cold June day. Yes, the weather here has really been cruddy for June. We had more of a heat wave in May here in Edmonton than in June. Boy, we are kinda getting screwed on the nice weather here, and it’s making me cranky.

So a hot soup in the middle of June was in order.

Vegan Curried Split Pea Soup with Homemade Garlic Croutons from @kitchenmagpie

I am also desperately trying to clean out the pantry and the freezer this summer. I am currently working on cookbook #2 and the recipe testing for that added to my busy season starts in September…well… I have no room. For anything. Come October I won’t be able to live in my own house due to mess and ingredients and bake goods.

I found a bag of split peas and so it was lunch. One less thing in my pantry!

Vegan Curried Split Pea Soup with Homemade Garlic Croutons from @kitchenmagpie

Happy cooking babes! How has your June been so far?

Love you more than chocolate,

Karlynn

Vegan Curried Split Pea Soup with Homemade Garlic Croutons from @kitchenmagpie

 

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Vegan Curried Split Pea Soup


  • Author: Karlynn Johnston
  • Prep Time: 25
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings
  • Category: soups

Description

Vegan Curried Split Pea Soup with Homemade Garlic Croutons! This is sure to become a new family favourite!


Ingredients

  • 2 cups dry green or yellow split peas
  • 2 tbsp olive oil
  • 1 cup diced white onion
  • 2 large carrots, chopped
  • 1 celery stalks, chopped
  • 1/2 tbsp minced garlic
  • 1 tbsp curry powder
  • 2 tsp brown sugar (balances out the curry, trust me)
  • 8 cups of strong vegetable broth

Garlic Croutons

  • 4 cups of dry bread, cubed
  • 1/2 cup olive oil ( or half butter if you prefer)
  • 1/2 tbsp garlic powder or minced garlic

Instructions

  1. Add the first 5 ingredients to a large stockpot and sautee until the onions are tender.
  2. Add the curry and fry a bit more, then add the brown sugar and pour in the vegetable broth.
  3. Simmer on low for an hour or two – this depends on how fast your peas dissolve and cook into the soup. Some peas have taken hours upon hours for me!
  4. To make the croutons, toss the three ingredients together in a large bowl.
  5. Bake in a 350°F oven until brown and crispy.
  6. Remove and cool.
  7. Once the soup is cooked, serve in bowls and top with those croutons!

Notes

Add sugar to taste. It helps balance out the curry nicely, which cream/milk (milk sugars!)  usually does.

To make in a crockpot, follow the instructions then place everything in a slow cooker. Cook on low all day, then make the croutons when you are ready.

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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1 Comment

  • Reply
    Jane
    July 12, 2017 at 11:42 am

    I don’t see any peas in the recipe.

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