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    Home / Recipes / Recipes / Dairy Free

    Vegan, Gluten Free Split Pea Soup

    Oct 7, 2010 · Leave a Comment

    Vegan, Gluten Free Split Pea Soup
    Dairy FreeMain DishesSoups

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    Ingredients

    1 tablespoon olive oil
    1 medium sweet onion, chopped
    3 cloves garlic, minced
    1 bay leaf
    2 cups dried split peas
    ¼ cup quinoa
    1 ½ teaspoons salt, or more to taste
    7 ½ cups water
    3 carrots, peeled & chopped
    3 potatoes, peeled & diced
    3 stalks celery, chopped
    ½ cup fresh parsley, chopped
    ½ teaspoon each, dried basil, dried thyme, ground black pepper

    Directions

    1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, quinoa, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
    2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for at least another hour, or until the peas and vegetables are tender. Add ½ more water if soup begins to dry out.
    3. Using a stick blender, blender or food processor, puree soup until it reaches desired consistency. Season with additional salt to taste.
    4. Serve with a drizzle of olive oil & dash of smoked paprika if desired.
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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