1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 yellow onion, thinly sliced
3 stalks celery, thinly sliced
1 tablespoon dried parsley
1 tablespoon vegan bouillon mix
2 cups dry green split peas
1 bay leaf
salt and pepper, to taste
1 1/2 tablespoons fresh basil leaves, thinly sliced
1. In a deep and large pot, add olive oil and fry the vegetables on medium-high heat until softened and the onions are translucent and starting to brown. Stir in the parsley and rosemary.
2. Add water to your pot, filling to 1/2" from the top. Set the heat to high, dissolve bouillon and add the split peas, bay leaf, salt, and pepper.
3. Bring to a boil, then turn down heat to medium, cover, and wait, stirring occasionally. It will take about 1 hour or more to cook down, but patience is a virtue, especially since this soup is so good and simple.
4. Give it a good stir with a whisk once the peas are mushy; this will make the soup creamy without making a mess with the blender. Stir in the basil.
5. If you like a thicker soup, let it boil down longer until the desired consistency is reached. If you like a thinner soup, feel free to add water when you notice it becoming too thick.
It's impossible to make this soup taste bad. Hope you like it as much as I do. Fresh basil makes this split pea soup an absolutely to die for dish.
Source of recipe: Getting creative in the kitchen.