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    You are in: Home / Recipes / Creamy Vegan Split Pea Soup Recipe
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    Creamy Vegan Split Pea Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 20, 2008

      This is one terrific soup!! Even my picky husband said how great it was as soon as he finished his first spoonful. The split peas gave the broth a thick and creamy texture, and the choice of vegetables was perfect to complement this soup. I peeled one zucchini and left the other unpeeled; I preferred the unpeeled one because it had a firmer texture. I'm going to try using only 1/2 tsp. of cumin next time, but that's just a personal preference. Thanks for sharing this recipe, White Rose Child. It's going to be in my permanent file of recipes I make over and over.

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    • on October 03, 2011

      The split peas and tahini make veggie soup into comfort food! One zucchini was more than enough but sure it depends on the size. I made this recipe in two parts: cooked the peas on Sunday night and stored over night in the fridge; Monday after work I chopped veggies and went to Step #3...dinner was done in half an hour!

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    • on October 13, 2011

      Good soup. I used broth instead of water and added salt, pepper and the juice of one lemon. I only wished I could taste the tahini more, since I really love the stuff.

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    Nutritional Facts for Creamy Vegan Split Pea Soup

    Serving Size: 1 (435 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 268.8
     
    Calories from Fat 74
    27%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 80.2 mg
    3%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 14.6 g
    58%
    Sugars 7.7 g
    31%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    Braggs liquid aminos

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