Smoky Split Pea Soup

Directions

1. 1

   Prepare the vegetables: Dice the yellow onion, carrot, and celery stalks. Slice the asparagus and mince the garlic cloves. Rinse the split peas well.

2. 2

   In a large Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the diced onions, carrots, celery, and asparagus. Cook for 7 minutes, stirring occasionally. Add minced garlic and cook for an additional 2 minutes.

3. 3

   Add the split peas. Pour in the vegetable broth, Better Than Bouillon vegetable base, Italian herbs, nutritional yeast, bay leaf, and smoked paprika. Stir to combine. Bring the mixture to a simmer, then cover with a lid. Simmer for 40-50 minutes (until the peas are tender), stirring occasionally.

4. 4

   Taste the soup and adjust seasonings as needed with salt and black pepper. Stir in the coconut milk and liquid smoke. Cover and simmer for an additional 10 minutes or until the soup has thickened to your desired consistency.

5. 5

   When ready to serve, remove the bay leaf and ladle the soup into bowls and garnish with a drizzle of coconut milk and any other optional toppings of your choice. Serve warm with toasted sourdough bread on the side, if desired.