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Before you jump to Smokey vegan pea and potato soup recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.
Enjoying healthy foods makes all the difference in the way you feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy ones plays a part in a more healthy feeling. Eating more fresh vegetables helps you feel better than eating a piece of pizza. This is often a problem, however, when it comes to eating between meals. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
Whole grain foods are an excellent choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Deciding on whole grain food items is always far better than eating the refined grains we commonly find in our grocery stores.
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to smokey vegan pea and potato soup recipe. You can cook smokey vegan pea and potato soup using 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Smokey vegan pea and potato soup:
- Provide 2 cups of dry split peas.
- Prepare 2 of potatos peeled and diced.
- Take 1 of onion.
- Take 1 tsp of garlic, tumeric, paprika, salt and pepper.
- You need 1 can of coconut cream.
- You need of Water to cover everything.
- Get of Few drops liquid smoke.
- Take 1 tsp of yellow mustard seeds.
Instructions to make Smokey vegan pea and potato soup:
- In your pressure cooker or pot saute onions and spices till soft.
- Bang everything else in the pot and bring to the boil.
- Cover pressure cooker and turn heat down to simmer for about an hour-hour and a half.
- Use an immersian blender and add more water if you want the soup thinner.
- I topped mine with black truffle oil and crispy onions.
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