Split Pea Soup Shooters (Dairy & Egg Free)

Ingredients

• 1 cup Dried green split peas
• 6 cups Vegetable broth
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 1/2 medium Onion, diced
• 2 cloves Garlic, minced
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried thyme
• 1 each Bay leaf
• to taste Salt
• to taste Black pepper
• 2 tbsp Vegan sour cream (for garnish)

Instructions

1. 1Place the 1 cup dried green split peas in a colander and rinse them thoroughly under cold running water.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup dried green split peas, 6 cups vegetable broth, 1 medium carrot diced into 1/2-inch pieces, 1 stalk celery diced into 1/2-inch pieces, 1/2 medium onion diced into 1/2-inch pieces, 2 cloves garlic minced, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1 bay leaf.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the split peas are very tender and the soup has thickened. Stir occasionally to prevent sticking.
4. 4Carefully remove and discard the 1 bay leaf from the pot.
5. 5Using an immersion blender, carefully puree the soup directly in the pot until it is completely smooth. Be cautious as the soup is hot. Season the pureed soup with salt and black pepper to your preference.
6. 6Ladle the hot soup into 6 small shooter glasses, filling each about two-thirds full.
7. 7Garnish the top of the soup in each shooter glass with a small dollop of the 2 tbsp vegan sour cream before serving.

Substitutions

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