Serves 4-6 Adults
Chef's tip: When using dried peas or beans, always sort and rinse them before cooking.
INGREDIENTS:
2 C Yellow Split Peas
1 T Vege-broth Powder
1 T Salt
1/2 C Diced Celery
1/2 C Diced Carrots
1 Lg Onion Diced
Add all ingredients to 4 cups boiling distilled water.
Simmer slowly for about 45 minutes or until peas are soft.
Puree the entire mixture.
Mix up 2 1/2 cups of "Better than Milk" milk substitute. (I like to double the powder to make it creamier.)
Add milk substitute, stir and simmer 10 minutes.
Variations:
1. Reserve half of the peas, carrots, celery, and onion before pureeing then add back for a chunkier texture.
2. Top soup with Stripples Vegetarian Bacon Bits
3. Add some diced potatoes or other vegetables to the mix
Enjoy this on a cool fall afternoon. The color of the soup is beautiful, and it tastes good too.
