Smoky Vegan Pea + Broccoli Soup

This delicious comforting vegan soup is fast and easy to make. It’s full of plant-based protein, healthy nutrients and it's gluten-free. It’s reeeeeally tasty! You can leave out the broccoli if you want a more traditional pea soup, or add any veggie in it’s place. I would stick with a green veggie to keep the colour appetizing.

INGREDIENTS:

2 tbsp vegan butter

1 onion, diced

2-4 cloves garlic, minced/pressed

4-8 drops liquid smoke / or a few pieces of vegan bacon chopped small (to get the smoky flavour)

1 vegetable bouillon cube

1 + 1/2 tsp salt

1/4 tsp pepper

1/2 tsp ancho chili powder

1/2 tsp smoked paprika

1/2 tsp turmeric

2 + 1/2 cups of dry split green peas

1 - 2 cups broccoli chopped up small

8 - 10 cups water

juice of half a lemon (optional: use a fine grater to reserve lemon zest for topping)

METHOD:

1 - Over medium heat, heat butter/oil in a large pot. Add onions and sauté 6-10 minutes until translucent. Add garlic and liquid smoke/vegan bacon, sauté a few more minutes.

2 - Add the bouillon cube, salt, pepper and all other spices. The measurements here are approximate, we usually just eyeball it. Adjust the amounts based on your preference, as you go.

3 - Rinse the peas well in cold water with a strainer. Add peas to the pot, along with the broccoli and water. Stir. Cover with lid and bring to a boil. Reduce heat to med-low and simmer for 30-40 minutes.

4 - Taste it, add more spices if needed, and check to make sure the peas and broccoli are cooked. Add lemon juice, stir. You can blend this soup using a hand blender, but we prefer to keep it chunky.

5 - Garnish with a drizzle of oil, smoked paprika, lemon zest, and crispy fried vegan bacon pieces. Serve immediately & enjoy!

Makes: 5 - 6 servings

Prep time: 10 minutes

Cook time: 30 - 40 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days