Vegan Split Pea Soup with Hearty Whole Wheat Mini Loaves

Flavorful split pea minus the ham hocks. This one takes some time on the stove, but very little prep time.

Vegan Split Pea Soup

1 medium sweet onion, diced
2-3 tbsp coconut oil
3-4 cloves garlic, minced or micro-grated
1 1/2 to 2 cups chopped carrots
1 lb dried split green peas, rinsed and picked through
2-3 cups vegetable broth
approx 3 cups water
2 tsp paprika
approx 3 tsp sea salt
approx 1/2-1 tsp fresh ground black pepper
1-2 cups frozen corn kernels

Heat oil in bottom of large pot. Saute onions, garlic and carrots until onions are translucent. Add broth, water, peas and seasonings. Bring to a low boil, stirring occasionally, then cover and reduce heat to medium low. Let cook for approximately 30-45 minutes, stirring occasionally. Pour half of soup mixture into blender and blend until smooth, then mix puree back into pot. Add frozen corn in separate bowls just before serving to help cool soup and for flavor.

My kids decided it was 'Swamp Soup' good enough for any little ogre.

Whole Wheat Mini Loaves

1-2 tbsp active yeast
1 cup warm water
2 tbsp agave or honey
1-2 tsp sea salt
1-2 tbsp olive oil or coconut oil
approx 2 cups whole wheat flour

Place warm water and agave in mixing bowl and stir together. Add yeast and let sit for approx 10 minutes until foamy. Add salt, oil and gradually add flour, mixing well until soft, but dough ball is formed. Knead well for about 5 minutes, then place in oiled bowl. Roll dough so that it's coated lightly in oil, then cover with a towel and let sit in a warm place for 40-60 minutes or until doubled. Preheat oven to 375 degrees. Remove dough from bowl and divide to form 4 mini loaves. Place loaves on oiled cookie or baking sheet and bake in oven for 15-20 minutes. Let cool slightly before serving with soup.