Name: Yellow Split Pea Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Ingredients: 1 tablespoon extra-virgin olive oil; 1 yellow onion (chopped); 2 stalks celery (diced); 3 cloves garlic (minced); 6 cups vegetable broth; 1 cup yellow split peas; 1 medium Yukon gold potato (peeled and chopped); Kernels from 4 ears corn (about 2 1⁄2 cups); 3 ⁄4 teaspoon smoked paprika; 1 teaspoon sea salt (more to taste); 3 ⁄4 cup Cashew Cream (recipe below); 1 1/2 tablespoons apple cider vinegar; 3 ⁄4 cup raw cashews (soaked 2 hours, if not using a Vitamix); 2 ⁄3 cup water; 1 ⁄4 teaspoon salt; chives; extra fresh corn kernels; chopped parsley; red pepper flakes; coconut bacon; olive oil (for drizzling)

Yellow Split Pea Soup

This yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.

1 hr 10 min total 10 min prep 1 hr cook 5

Instructions

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1 Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
2 Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
3 Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
4 Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.