Happy Sunday, darlin’s! I sure do hope y’all had yourselves a right fine weekend. I’ve just up and noticed that here lately my recipes are very much dependin’ on what Mother Nature’s up to.
Last week we were blessed with the first few sunny, spring-like day’s of the year so I went and brought fresh fruit back into my kitchen and whipped up 3 delightful grapefruit drizzle cakes.
Then only a couple of days later when storm Doris was raisin’ all kinds of ruckus through London, I went back to comforting myself with steaming hot soup.
Y’all just gonna have to bear with me and my fickle moods ’til the weather decides it’s ready to fully commit to spring.
So for today we’re lookin’ at (hopefully) one of the last winter recipes of this here year: a vegan cheesy potato split pea soup topped with crispy croutons.
It’s rich, creamy, full of flavor, and perfect for those last icy winter evenin’s we got left in this season.
Now as always, if y’all go on ahead and make this recipe at home be sure you tag your photo #myvibrantkitchen. I love seein’ all your beautiful recreations.
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Vegan Cheesy Potato Split Pea Soup Recipe
– 5 medium sized potatoes (about 600g)
– 100g dried split peas
– 2l water
– 35g vegetable stock
– 2 medium sized onions
– 4 garlic cloves
– 100g cashews
– 150ml olive oil
– 200ml soy milk
– 3 Tbsp lemon juice
– 2 Tbsp dijon mustard
– ½ tsp black pepper
– 4 slices of bread
1. Pre-heat the oven to 180˚C.
2. Wash the potatoes and cut them into cubes. Place the cubes on a lined baking tray, add a drizzle of olive oil, toss the potato cubes until they are evenly coated and pop the tray in the oven.
3. Place the lentils in a big saucepan. Add 500ml water and the vegetable stock and bring it to a boil. Once the water starts bubbling reduce the heat and let it simmer on medium-low heat. Stir occasionally to avoid burning the split peas.
4. Roughly chop the onions and garlic cloves and add them to the split peas. Add 1.5l boiling water to the saucepan and the cashews. Stir and let it simmer.
5. Once the potatoes are soft and have browned slightly take them out of the oven and also add them to the saucepan.
6. Add the olive oil, soy milk, lemon juice, mustard and pepper. Take the saucepan off the hob and use a hand blender to blend the soup until smooth and creamy. You can add more water if necessary.
7. Let the soup simmer for another 5 minutes while you prepare the croutons.
8. Cut the bread slices in cubes and fry them in 2 Tbsp olive oil until they turn golden-brown and crispy.
9. Serve the soup with a small handful of croutons sprinkled on top. Enjoy!
If you enjoyed those recipes, I have quite a few more that might pique your interest.
One of my favorites is my Vegan Mushroom Leek & Sweet Potato Tart recipe, it’s packed full of flavor and goodness.
Another hearty option to try is my Vegan Maple Glazed Hasselback Potatoes recipe, these are crispy and sweet, an absolute crowd-pleaser.
If you’re in the mood for something soupy and comforting, then you should definitely check out my Vegan Minestrone With Macaroni recipe.
And last but not least, for a fancy appetizer or main dish option, take a look at my Vegan Sage Mushroom Turnovers With Almond White Wine Cream recipe.
Each one has been crafted with love and I can assure you they’re all delicious!