Pea soup is a satisfying dish that is hearty, creamy, and full of flavour. It has a thick and velvety consistency achieved by simmering split peas in a savoury broth until they soften and break down. Adding aromatic vegetables such as leeks, carrots, and celery infuses the Soup with a delicious depth of flavour.
Traditionally Quebecois-style pea soup would be made with ham hock, but we skip the ham and add coconut oil and liquid smoke to replicate the flavours.
The soup can be served as a starter or a light meal. It’s an excellent option for a cold winter evening or a rainy day, making is a classic for “Cabane a Sucre” aka sugar shack season in March and April.
The soup pairs well with crusty bread or a side salad.
Veganized French Canadian Pea Soup
This vegan version of "Soup aux Pois," a classic Quebecois recipe is super healthy and banging with flavour. I replace the porc fat with coconut oil and liquid smoke. For Canadians, this dish is made with almost entirely local ingredients.
- 4 tbsp deodorized coconut oil
- 1 leek onion finely sliced
- 2 medium carrots peeled and finely diced
- 2 stalks of celery finely diced
- 2 cups dried yellow split peas rinsed well
- 2 bay leaves
- 1.5 tsp dried thym
- 1 tsp dried savory
- 1 tsp turmeric
- 4 cups vegetarian chicken broth or vegetable broth
- 4 cups water
- Salt and pepper to taste
- In a large soup pot, melt coconut oil over medium heat. Add leeks, celery and carrots. Cook until softened, about 5 minutes.
- Stir in dried thyme, savoury, turmeric and salt, stirring for about 2 minutes.
- Add split peas stirring for another 2 minutes before adding broth, water and bay leaf.
- Bring to a boil, then reduce heat to low, cover and simmer, occasionally stirring, until the peas are very soft and the soup is thick and velvety, about 30 to 45 minutes.
- Add optional chopped kale and liquid smoke.
- Taste and season with salt and pepper as needed.
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