Soupe végétalienne aux pois cassés, facile (nourrissante et savoureuse !)

Ingrédients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups dried split peas (rinsed and drained)
• 2 medium-sized potatoes (peeled and diced)
• 6 cups vegetable broth
• Salt and pepper (to taste)

Préparation

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened.

3. 3

   Add the minced garlic, dried thyme, and bay leaf to the pot. Stir well and sauté for another minute until fragrant.

4. 4

   Add the rinsed and drained split peas, diced potatoes, and vegetable broth to the pot. Stir to combine.

5. 5

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45-60 minutes, or until the split peas and potatoes are tender, stirring occasionally.

6. 6

   Once the split peas and potatoes are cooked, remove the bay leaf from the pot. Use an immersion blender or transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. This will help thicken the soup while still leaving some texture.

7. 7

   Season the soup with salt and pepper to taste. Adjust the seasoning if needed.

8. 8

   If desired, serve with crusty bread and garnish with fresh herbs or seeds of choice. I used pumpkin seeds.