Vegan root veggie pea soup
By Sari Huhtala
- 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.
