Cypriot Split Pea Soup Louvana Gluten Free Vegan Recipes

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VEGAN SPLIT PEA SOUP I



Vegan Split Pea Soup I image

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.

Provided by Deborah Sah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h10m

Yield 10

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
7 ½ cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper

Steps:

  • In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  • Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g

CYPRIOT SPLIT PEA SOUP (LOUVANA) (GLUTEN FREE & VEGAN)



Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan) image

This is delicious with a side of fresh salad (baby romaine topped with gourmet black olives & goat milk feta cheese) for a lovely light meal. This is even good without the potatoes, I sometimes add more water in as well. From the Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Lentil

Time 2h7m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 7

2 cups yellow split peas
5 cups water
2 medium sized potatoes
2 medium sized onions, sliced
1/4 cup olive oil (unrefined is best)
sea salt, to taste
1 lemon, cut into wedge

Steps:

  • Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
  • Place in a deep pan and add the amount of water stated.
  • Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.
  • Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
  • In a small pan fry onion in olive oil until lightly flecked with brown.
  • Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.
  • When cooked stir in sea salt to taste and puree. (I use a blender).
  • Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.
  • Enjoy!

RACHEL'S SPECIAL EASY SPLIT PEA SOUP (VEGAN)



Rachel's Special Easy Split Pea Soup (Vegan) image

Feel free to use 1 cup split green peas to be more traditional; what makes my soup special is the mix of the two peas. This soup is dense and hearty (but also vegan and healthy!) and I made it up using some ideas from other vegan soups I like and because most split pea soups I tried had a nice "starter" but bad aftertaste to me (I think namely from the use of cream or a slimier broth; this one's totally vegan.) So you don't have to feel guilty if you wanna make a meal out of this soup! :) This is year-round vegan comfort food at its best. And it's so easy to make but tastes complex!! (Especially if it's a 32-oz jug of veggie stock-- you can just dump the whole thing in, you don't even have to measure it.)

Provided by the80srule

Categories     < 30 Mins

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1/2 cup dried split green peas
1/2 cup yellow split peas (also called pigeon peas)
4 cups vegetable stock
1 teaspoon kosher salt
3/4 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 dash cayenne
2 teaspoons lemon juice

Steps:

  • In a large saucepan, put the split peas and veggie stock along with the salt, and simmer about 20-25 minutes or until the peas have really softened and somewhat disintegrated.
  • Turn the burner off and stir in the other ingredients.
  • Enjoy with some crushed saltines or crusty bread!

Nutrition Facts : Calories 114.3, Fat 0.5, SaturatedFat 0.1, Sodium 296.2, Carbohydrate 20.3, Fiber 8.5, Sugar 2.7, Protein 8.1

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