Split Pea Soup (plant-based, gluten-free)

5 from 2 votes

Sometimes you just want a creamy, comforting soup to soothe your spirit.

This split pea potato soup hits the spot and happens to be plant-based too for extra happiness.

Hope you enjoy it when you need a warm, loving hug!

For today's inspiration, here is one of my favorite quotes from a Marvel movie (my daughter has gotten me into this universe):

“Everyone fails at who they’re supposed to be. The measure of a person, of a hero, is how well they succeed at being who they are.”

May we continually find ways to be ourselves instead of who we think we're supposed to be.

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Vegan

Keyword gluten-free, onepot, plant-based, soup

Ingredients

In a large pot, heat the olive oil over medium high heat and add the onion. Cook for about 5 minutes to start to soften the onion, then add in the zucchini, garlic, rosemary, and sage. Cook for another couple of minutes, stirring often.
Add the alcohol and mix well, making sure to scrape any onion bits off the bottom of the pan. Let the alcohol burn off for about 3-4 minutes.
Next, add in the split peas, potatoes, and water, with about 1 tsp of salt to start. Bring to a boil, then cover the pot, turn the heat down to medium and cook for about 30-40 minutes until the potatoes and split peas are soft and tender.
Pour the soup into a blender in batches, and return it to a different pot to simmer and stay warm. Puree it until it’s nice and smooth, but a few chunks are ok too if you like the texture.
Taste and adjust salt and pepper as needed. Serve warm and get cozy.