A healthy fat-free and vegan recipe for curried split pea and potato soup with carrots and celery. No fat is added (or needed!) in this vegan split pea soup recipe, as there are lots of spices for flavor, including curry, oregano and garlic. A healthy low-fat vegetarian and vegan split-pea soup recipe.
Scroll down for more vegetarian pea soup recipes to try.
See also: More fat-free vegan soup recipes
- 16 oz green split peas, dried
- 10 cups water
- 1 onion, chopped
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp curry powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 bay leaf
- 2 large carrots, chopped
- 3 medium potatoes, chopped
- 2 stalks celery, chopped
In a large saucepan, combine the split peas, water, onion and spices. Simmer, uncovered, for 1 hour.
Stir in the carrots, potatoes and celery. Simmer, covered, stirring occasionally, for an additional 45 minutes, or until the soup reaches desired thickness. Remove bay leaf.
Puree in a blender or food processor. Reheat before serving.
Reprinted with permission from The Compassionate Cook Cookbook.
Makes 6 fat-free servings.
Calories: 353, Calories from Fat: 10
Total Fat: 1.1g, 2% Total Daily Value
Cholesterol: 0mg, 0%
Sodium: 46mg, 10%
Total Carbohydrates: 67.4g, 22%
Dietary Fiber: 23.2g, 93%
Vitamin A 84% RDA, Vitamin C 43%, Calcium 8%, Iron 24%
More Vegetarian and Vegan Pea Soup Recipes:
Vegetarian Crockpot Split Pea Soup
Vegan Cream of Snow Pea Soup
Greek Vegetarian Pea Soup with Fresh Mint
Low Fat Split Pea and Chipotle Soup
Vegetarian Pea and Vegetable Soup Recipe
More vegetarian soup recipes