Delicious fresh thick vegan pea soup without meat but with lots of winter vegetables such as celeriac and pumpkin
Preparation
Bring 1.5 liters of water to the boil with the stock cubes, split peas and bay leaf. Let it simmer for about an hour, stirring occasionally. In the meantime, peel and cut the carrot, potato and celeriac into pieces. Chop the leek into rings and wash well. Peel the onion and cut it into fine pieces. Also finely chop the celery.
After about an hour, the split peas begin to fall apart and a green mass is formed. This may take a little longer or shorter. Add the chopped vegetables and potato to the pea soup. And after a few minutes also the pumpkin cubes. Let the soup simmer for about hour. Season the soup with a little more salt and pepper if desired. Let the soup simmer for another 10 minutes. The soup is often thicker in texture and even tastier the next day.
Source: Leukerecepten by leukerecepten-nl.
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