Creamy Vegan Split Pea Soup

To me, this soup is ultimate cold-weather comfort food. The tahini and Bragg's add amazing depth of flavor. It makes a big batch and freezes wonderfully. Be sure to serve with a generous stack of wholewheat bread, and a green salad if you like.

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 7  cups water
• 1 1⁄2 cups  yellow split peas
• 2  onions, chopped
• 1  head broccoli, coarsely chopped
• 3  carrots, sliced
• 2  zucchini, sliced (peel if desired)
• 1⁄2 cup tahini
• 3 -4  tablespoons  Braggs liquid aminos
• 2  teaspoons chili powder
• 1  teaspoon ground cumin

Directions

1. In a large pot, combine 6 cups of the water and split peas and bring to a boil.
2. Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
3. Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
4. Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.