Thai-Infused Slow Cooker Vegan Split Pea Soup
Embrace the comforting warmth of a slow-cooked soup with a delightful twist of Thai flavors. This Vegan Split Pea Soup combines hearty split peas, lentils, and barley with aromatic Thai curry paste, creating a nourishing and vibrant dish perfect for any day. Utilizing pantry staples, this low-calorie meal is not only simple to prepare but also incredibly satisfying. Serve it with warm flatbread for a nourishing meal that will tantalize your taste buds. Ideal for a small crockpot, this recipe yields about 3.5 cups, making it perfect for 2-3 servings. Feel free to double the ingredients if you’re using a larger slow cooker or want leftovers for quick lunches throughout the week.
2-3
Servings
133
Calories
16
Ingredients
Ingredients
onion
1/2 (diced)
celery
1 stalk (diced)
carrot
1 (diced)
green split peas
1/2 cup (dried)
pearl barley
1/4 cup (dry)
red lentils
1/4 cup (dried)
Braggs liquid aminos
2 teaspoons
garlic
1 teaspoon (minced or powder)
Thai curry paste
2 teaspoons
vegetable stock
2 cups (or use 1 bouillon cube)
water
1 cup
vinegar
1 teaspoon
dried fenugreek leaves
1 teaspoon
bay leaf
1
lime leaves
2 (fresh or dried)
light coconut milk
1/4 cup
Instructions
1
In your slow cooker, add the diced onion, celery, and carrot. Stir to combine.
2
Next, add the green split peas, pearl barley, and red lentils to the vegetable mixture.
3
In a separate bowl, mix together the Braggs liquid aminos, minced garlic, Thai curry paste, vegetable stock (or bouillon cube), water, vinegar, dried fenugreek leaves, bay leaf, and lime leaves. Pour this mixture over the ingredients in the slow cooker.
4
Carefully stir everything together until well combined. Ensure that all the dry ingredients are submerged in the liquid.
5
Set your slow cooker to high and let it cook for approximately 4 hours. If you prefer to use a low setting, allow it to cook for 6-8 hours.
6
During cooking, check occasionally to ensure there’s enough liquid; add more water or broth if necessary to prevent it from drying out.
7
About 30 minutes before serving, stir in the light coconut milk and taste; adjust the seasoning, if desired.
8
Once cooked, remove the bay leaf and lime leaves before serving. Enjoy your Thai-Infused Vegan Split Pea Soup with a side of warm flatbread!
Nutrition Information
3.3g
Fat
22g
Carbs
7.7g
Protein
6.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Thai-Infused Slow Cooker Vegan Split Pea Soup?
It is a hearty vegan soup combining green split peas, lentils, and barley with aromatic Thai curry paste for a vibrant twist on a classic dish.
Is this recipe suitable for vegans?
Yes, this recipe is 100% vegan and vegetarian-friendly.
How many servings does this recipe yield?
This recipe makes approximately 3.5 cups, which serves 2 to 3 people.
What is the cook time on the high setting?
When set to high, the soup takes approximately 4 hours to cook.
How long does the soup take to cook on the low setting?
On a low setting, the soup should cook for 6 to 8 hours.
Can I double this recipe?
Yes, you can double the ingredients if you are using a larger slow cooker or want leftovers for the week.
What size slow cooker is best for this recipe?
This specific recipe is ideal for a small crockpot.
What type of lentils are used in this soup?
The recipe calls for 1/4 cup of dried red lentils.
Can I use vegetable bouillon instead of stock?
Yes, you can use 2 cups of water and 1 vegetable bouillon cube in place of vegetable stock.
When should I add the coconut milk?
Stir in the light coconut milk about 30 minutes before you are ready to serve the soup.
Are there any ingredients I should remove before serving?
Yes, be sure to remove the bay leaf and the lime leaves before serving.
Does this recipe include barley?
Yes, it uses 1/4 cup of dry pearl barley.
What side dish is recommended with this soup?
This soup pairs perfectly with a side of warm flatbread.
How many calories are in one serving?
There are approximately 133 calories per serving.
Is this a low-fat meal?
Yes, it contains only 3.3g of fat per serving.
Does this recipe contain garlic?
Yes, it uses 1 teaspoon of minced or powdered garlic.
What gives the soup its Thai influence?
The Thai flavors come from Thai curry paste, lime leaves, and light coconut milk.
What base vegetables are required?
The base consists of diced onion, celery, and carrot.
How much protein is in this soup?
Each serving provides about 7.7g of protein.
Is this soup high in fiber?
Yes, it contains 6.7g of fiber per serving.
What type of split peas are used?
The recipe calls for 1/2 cup of dried green split peas.
Can I use fresh lime leaves?
Yes, you can use either fresh or dried lime leaves.
What is Braggs liquid aminos used for?
It is used as a savory seasoning; you need 2 teaspoons for this recipe.
Why is vinegar added to the recipe?
A teaspoon of vinegar is added to help balance and brighten the flavors.
What are dried fenugreek leaves?
They are an herb used to add a unique aromatic depth to the soup.
Should I stir the soup while it cooks?
Check the soup occasionally and stir to ensure there is enough liquid to prevent drying.
Is this recipe good for weight loss?
With only 133 calories and a high fiber content, it is a great option for a low-calorie diet.
Can I use regular coconut milk instead of light?
Yes, though it will increase the fat and calorie content of the soup.
What should I do if the soup looks too dry during cooking?
Simply add more water or vegetable broth as needed to maintain the desired consistency.
Is this recipe easy for beginners?
Yes, it is a simple 'dump and go' slow cooker meal that uses many pantry staples.