Yellow Split Pea Soup

Warm up your taste buds with this delightful Yellow Split Pea Soup, a vegan, gluten-free creation that transforms traditional split pea soup into a savory, creamy, and utterly delicious experience. This recipe takes the best elements of classic split pea soup—smoky flavor and plant-based protein—and ventures into a whole new realm of flavor and texture.

Ingredients:

1 tablespoon extra-virgin olive oil

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

6 cups vegetable broth

1 cup yellow split peas

1 medium Yukon gold potato, peeled and chopped

Kernels from 4 ears corn, about 2 1⁄2 cups

3 ⁄4 teaspoon smoked paprika

1 teaspoon sea salt, more to taste

3 ⁄4 cup Cashew Cream, recipe below

1 1/2 tablespoons apple cider vinegar

Cashew Cream (makes extra)

3 ⁄4 cup raw cashews, soaked 2 hours, if not using a Vitamix

2 ⁄3 cup water

1 ⁄4 teaspoon salt

Toppings options:

chives

extra fresh corn kernels

chopped parsley

red pepper flakes

coconut bacon

olive oil, for drizzling