For many, cooked peas bring back childhood memories of angst, and are strictly categorized as survival food. No matter how cute the name (greenie beanies and pea-peas), veggies can be difficult for some kids to swallow. I’m here to help you grow up. All you have to do (after cooking this deliciously filling soup, of course) is sit back with a piece of toasty crusted bread and relish each bite of creamy, savory, flavorful goodness that I promise will warm you to your toes.



This delicious rib-sticking textured soup is sure to call everyone back for seconds, and is healthy enough for a cleanse! The miso lends a creamy, buttery consistency and nutty flavor while the seaweed complements the sweet peas with its savory essence- no croutons required. Immune supporting and energy producing trace minerals are abundant in this Eastern inspired twist on traditional split pea soup, and the legumes are rich in protein and cholesterol-lowering fiber. And, it’s both vegan and gluten-free!



I make mine in a large batch to last through the week. For a small portion simply divide the ingredients in half. When you reheat, make sure not to boil the soup, as this will destroy the active enzymes in the miso paste.



miso-hungry split pea soup

vegan recipes | serves 14



25 cups filtered water

5 cups split peas, rinsed and drained

3 medium onions, peeled and diced

5 medium carrots, sliced

1 head of garlic, peeled and minced

1/2 cup chickpea miso paste

1/2 cup ginger paste (4 – 5 inch piece of ginger blended with 4 – 5 tablespoons water)

1/4 cup vegetable bouillon paste (try Better Than Bouillon) or about 7 – 10 low sodium bouillon cubes

3 tablespoons rice vinegar

3/4 teaspoon cumin powder

1 large sheet of kombu (or 5 – 6 strips), torn into bits

1/2 sheet nori seaweed, torn into bits

3/4 teaspoon turmeric powder

salt and freshly cracked black pepper to taste

1. Bring water to a boil in a large soup pot. Add peas and continue boiling uncovered until soft, about 40 minutes. Skim foam from surface of water as necessary.



2. Add onions, garlic, kombu, nori, ginger, cumin, turmeric, and vegetable bouillon. Simmer for 30 minutes, covered.



3. Add carrots and continue simmering for 30 minutes, covered.



4. Remove from heat and stir in rice vinegar and miso paste until completely dissolved. Ladle into bowls and garnish with a few sprigs of fresh dill.









