This is a delicious vegan, low carb soup perfect for a chilly evening. Here’s how I do it:
Ingredients
1 medium onion chopped
2 carrots chopped
3 stalks celery chopped
1/2-3/4 cups yellow split peas
1 small bunch fresh Sage chopped or dried
1/2 cup coconut milk
4-5 cups vegetable stock or water
For Croutons
Super firm tofu cut in cubes and pressed with paper towels to dry about 6 per bowl.
2-3 tbs corn starch
1 tbs garlic powder
1 tsp paprika
1 tsp mushroom powder or substitute with onion powder
S&P to taste
In a large soup pot add a little veg oil 2-3 tbs heat up then add the onion, carrots and celery and pinch of salt simmer 5-8 mins then add your stock or water and place on low boil about 10 mins then add the split peas, Sage, S&P to taste and keep on low simmer till everything is soft. Using an immersion blender purée contents of pot, if too thick add a bit more water then add the coconut milk.
In a bowl add your cubed tofu and a drizzle of oil till it coats the tofu then add all the dry ingredients and toss till covered. Air fry at 375 for 7-8 mins or bake in oven at 350 for 15 mins till crisp. Serve soup piping hot and top with the tofu croutons and chopped dill or scallions (optional)
