Medicated Vegan Split Pea Soup

As a child, split pea soup was my absolute favorite dish that my father would make for me whenever I was sick.

His split pea soup was a hearty, ham-filled version with chunks of pasta and all other sorts of deliciousness. Now that I’m an adult, I have grown fond of recreating childhood dishes in a healthier, easier way! This medicated split pea soup is vegan friendly and made in a slow cooker, making it perfect to enjoy on one of these approaching chilly autumn evenings.

Serves, 6-8 

Here’s What You Need:

  • 5 cups organic vegetable broth
  • 4-5 cups water (whatever amount your slow cooker can hold)
  • 4 cups dried split peas (rinsed)
  • 2 large carrots (chopped into bite-size pieces)
  • 1 tablespoon cannabis-infused extra virgin olive oil
  • 1 large white onion (finely diced)
  • 2 garlic cloves (finely minced)
  • 3-4 tablespoons white miso paste
  • 3 tablespoons cannabis-infused coconut oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon black pepper (more to taste)
  • Optional garnishes: fresh thyme, bread

How to Make Vegan Split Pea Soup

To begin, thoroughly wash the carrots and rinse the dried split peas in a fine mesh strainer. Allow the peas to drain in your sink.

Next, chop the carrots, dice up the onion and finely mince the garlic. Throw the carrots into your slow cooker.

In a large skillet, heat up 1 tablespoon of cannabis-infused olive oil over medium heat. After the oil is hot, add the diced onions and allow the onions to cook for roughly 3 minutes.

Then, toss in the minced garlic and proceed to cook the onion and garlic combo for 2 more minutes, or until the onions are translucent and the garlic becomes fragrant. Remove the onions and garlic from the heat and toss them into your crockpot containing the chopped carrots.

After, proceed to add the rinsed and drained split peas to your slow cooker.

Season the veggies with salt, black pepper and dried thyme, and then add in both the cannabis-infused coconut oil and miso paste. Toss the vegetables to ensure everything is mixed well and thoroughly coated.

Finally, pour in the vegetable broth and water, toss in the 2 bay leaves, and give the soup one final stir.

Turn your slow cooker on high and cook the soup for 4-6 hours with the lid on. Don’t forget to mix the soup throughout the cooking process.

After 4-6 hours, turn off your crock-pot and allow the soup to cool a few minutes.

Fish out and remove the 2 bay leaves.

Ladle your soup into bowls and top with a fresh sprig of thyme, or a piece of your favorite bread.

Enjoy!

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