Vegan pea soup with smoked tofu lardons
This vegan pea soup will remind you of this classic Québec dish, especially with the addition of flavourful smoked tofu lardons.
Ingredients
- 1,5 cup yellow or green split peas soaked for 1h
- 1 tablespoon olive oil
- 1 onion minced*
- 2 garlic cloves minced
- 1 large carrot finely diced
- 1 celery stalk finely diced
- 1 tablespoon vegan butter
- 1 cup approx. 100g organic smoked tofu, finely diced
- 5-6 cups water + 1-2 tablespoons powdered bouillon
- 3 bay leaves
- 1 teaspoon dried parsley
- salt & pepper
- 2 tablespoons nutritional yeast optional, to taste
- Herbamare to taste optional
- Maple syrup to serve
Instructions
- Rinse the peas well and let them soak in water while you prep the other ingredients.
- In a large pot, fry the onion and garlic in olive oil until golden. Add the carrot and celery and cook another 5 minutes.
- Add the butter and smoked tofu and cook for another 2 minutes. Add the water (5 cups for a thicker soup, 6 for a lighter one), the bay leaves and the parsley and bring to a boil. Add the bouillon, salt and pepper. Lower the heat and let simmer covered for at least an hour.
- For a thicker soup, use an immersion blender to purée some of the soup, and add nutritional yeast to taste.
- Taste and adjust. Serve with a drizzle of maple syrup.
Notes
To save time, mince the onion and garlic together in the food processor, set aside, then do the same with the carrot and celery.
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