Vegan Pea Soup with Smoked Tofu

Ingredients

• 200 g yellow peas (Soak before cooking; use drained peas.)
• 1 onion
• 1 clove garlic (Minced.)
• 1 carrot (Thinly sliced.)
• 2 celery stalk (Thinly sliced.)
• 2 tbsp olive oil (For sautéing.)
• 3 bay leaf
• 1 tsp pink pepper (The method refers to pink peppercorns.)
• 150 g smoked tofu (Cut into strips.)
• salt (To taste.)
• pepper (To taste.)
• 1.5 L vegetable broth

Steps

1. 1

   The day before cooking, place the yellow peas in a large bowl and cover them with cold water. Soak them for about 6 hours or overnight, then drain before using.

2. 2

   Peel the onion, garlic, and carrot. Finely dice the onion, mince the garlic, and thinly slice the carrot and celery.

3. 3

   Heat the olive oil in a pot over high heat.

4. 4

   Add the onion, garlic, celery, and carrot to the pot. Sauté for a few minutes.

5. 5

   Add the drained yellow peas and the smoked tofu strips to the pot.

6. 6

   Add the bay leaves and pink peppercorns, then season with salt and pepper.

7. 7

   Pour in the vegetable broth and cover the pot with a lid.

8. 8

   Reduce the heat to low and simmer for about 2 hours, until the peas are perfectly tender.

Notes

The source specifies soaking the peas the day before and lists a 6-hour rest. The structured recipe data gives 10 minutes of preparation, 2 hours of cooking, and 2 hours 10 minutes total; the soaking time is additional.

Nutrition per serving

• main
• soup
• vegan
• one-pot
• freezer-friendly
• plant-based
• Quebec-inspired
• gluten-free