Happy Sunday! I hope everyone had a good weekend. I’ve just realised that lately my recipes very much depend on the weather outside. Last week we were blessed with the first few sunny, spring-like day’s of the year so I reintroduced fresh fruit to my kitchen and made 3 grapefruit drizzle cakes. Then only a couple of days later when storm Doris raged through London I went back to comforting steaming hot soup. I guess you have to bear with me and my mood swings until the weather has decided it’s ready to fully commit to spring.
So for today here’s (hopefully) one of the last winter recipes of the year: vegan cheesy potato split pea soup topped with crispy croutons. Rich, creamy, flavoursome and perfect to embrace the last icy winter evenings of the season.
As always, if you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 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
- Pre-heat the oven to 180˚C.
- 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.
- 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.
- 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.
- Once the potatoes are soft and have browned slightly take them out of the oven and also add them to the saucepan.
- 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.
- Let the soup simmer for another 5 minutes while you prepare the croutons.
- Cut the break slices in cubes and fry them in 2 Tbsp olive oil until they turn golden-brown and crispy. Serve the soup with a small handful of croutons sprinkled on top. Enjoy!