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250
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Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:winter,fall
- Cuisines:
- Courses:dinner
Recipe Description
This traditional Estonian soup has been reinvented into a hearty vegan delight. Vegan Hernesupp is a robust blend of split peas and aromatic vegetables, slowly simmered to create a thick, comforting soup perfect for chilly evenings. Subtle hints of bay leaves and smoked paprika add a depth of flavor that makes this dish uniquely satisfying. Serve with a chunk of crusty bread for a complete meal.
Ingredients
- 2 cups dried split peas
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp smoked paprika
- 6 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper, to taste
Steps:
- Rinse the split peas under cold water.
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and garlic, sautéing until softened.
- Add the split peas, vegetable broth, bay leaf, smoked paprika, salt, and pepper to the pot.
- Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the peas are tender and the soup is thickened.
- Adjust seasoning and serve hot.
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