Green Split Pea Soup with Spinach and Mushroom
2 cloves garlic, minced
1/2 onion, sliced
2 tablespoons olive oil
3/4 cup green split pea, washed and drained
1 1/2 cups water
1 tablespoon vegetable soup base
dried mint, to taste
oregano, to taste
rosemary, to taste
thyme, to taste
basil, to taste
3-4 cups fresh spinach
1/2 cup mushroom, diced
1/4 cup fresh curly parsley, chopped
2/3 cup nondairy milk
black pepper and salt, to taste
nutritional yeast, to taste, optional
1. Heat the olive oil in a medium pot and saute garlic and onion until soft. Add the green split peas, water, and vegetable soup base. Bring to boil.
2. Add the spices (mint, rosemary, thyme and basil) and simmer for 30 minutes. Add more water little by little when needed (but be careful not to add too much).
3. Add spinach, mushroom, parsley and milk. When spinach is done, add black pepper and salt and continue simmering for another 5 minutes. When serving, sprinkle nutritional yeast, if desired.