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Vegan root veggie pea soup

  • 2 leeks, washed and chopped
  • 2 cups butternut squash, peeled and chopped
  • 3 carrots, chopped
  • 2 cups dry yellow split peas
  • 10 cups veggie broth
  • ½ cup fresh parsley
  • 1 tsp salt
  • 2 bay leaves
  • 3 tbsp olive oil

In a large saucepan heat olive oil. Add all the veggies and sauté for 5 minutes. Add the remaining ingredients and simmer for about 2 hours or until split peas are soft. This soup freezes well.

Carmen Scott is a registered holistic nutritionist in British Columbia.

May 21, 2018