Creamy Barley and Split Pea Soup

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 teaspoon (5 ml) oil

2 carrots, chopped

1 onion, chopped

2 Bay leaves

¾ cup (150 g) pearled barley

¾ cup (145 g) yellow split peas, rinsed and picked over

8 cups (1.9 L) vegetable stock

2 Tablespoons (24 g) VA Chicken-style broth mix

2 medium zucchinis, chopped

1 small head cauliflower, chopped

2 cups vegan milk

cayenne pepper, to taste

salt and fresh ground pepper, to taste

Heat the oil in a large pot on medium heat. Add the carrots, onion and Bay leaves. Stir and cook for 5 minutes.

Add the barley and peas to the pot. Stir and cook for another 5 minutes.

Add the vegetable stock and broth mix. Stir well. Bring the soup to a boil and reduce it to a simmer. Simmer the soup, partially covered, for 45 minutes or until the peas and barley and tender.

When the peas are tender, using a whisk, whisk the soup to try to break up the cooked peas. Add the zucchini and cauliflower to the soup. Using a spoon, stir well, bring the soup to a boil, reduce it to a simmer, cover and simmer the soup for 15 minutes or until the cauliflower is tender.

Add milk, cayenne pepper, salt and fresh ground black pepper to the soup. Serve.