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This vibrant, vegan split pea soup recipe is one of more than 125 fabulous creations featured in the much-anticipated new cookbook from Chefs Chad and Derek Sarno, The Wicked Healthy Cookbook.

By Chad and Derek Sarno,

Ingredients

  • 1 cup split green peas
  • 6 cups vegetable stock
  • 1 cup diced Yukon gold potatoes (skin on is fine)
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 7 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon granulated onion
  • 2 large green chard leaves
  • Diced and roasted onions, carrots, and celery (optional garnish)
  • Fresh pea pods (optional garnish)
  • Vegan Sour Cream (optional garnish)

Instructions

  • Cover split peas in water, and soak overnight. Drain and place in a slow cooker (or see Pro Tip, above, for stovetop directions). Add all remaining ingredients except the chard and cook on the low setting for 4 to 6 hours.
  • Rinse the chard leaves, then remove the leaves from the stems. (It’s easiest to cut along the length of both sides of the stem to remove the leaves.)
  • Remove the soup from the heat and discard the bay leaf. Add the chard leaves to the soup. Let cool until barely warm, at least 20 minutes, before blending. Then use an immersion blender or stand blender to thoroughly blend in the chard and make the soup bright green. (If using a stand blender, remove the center lid to allow steam to escape and cover the hole with a folded paper towel.)

Comments (1)

(5 from 2 votes)

Recipe Rating

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Anne

This soup is excellent! Full of rich flavourful goodness. Definitely a keeper!

About the Author

Headshot of Chad and Derek Sarno

About the Author

Chad and Derek Sarno

Chefs Chad (left) and Derek (right) Sarno are brothers, passionate “plant pushers,” and co-authors of The Wicked Healthy Cookbook. Chad is the former lead instructor of the Forks Over Knives Online Cooking Course and former vice president of Plant-Based Education and Culinary Wellness at Rouxbe Online Culinary School. He is the co-author of the New York Times Bestseller Crazy Sexy Kitchen. Derek is the director of plant-based innovation at Tesco. Formerly the senior global executive chef for Whole Foods Market, he has owned critically acclaimed restaurants and catering businesses, founded a sustainable farm, and spent several formative years as a farmer and chef at an international Tibetan Buddhist monastery in upstate New York. Find them on Instagram and Youtube.
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