Meatless Split Pea Purée Soup with Basil (Slow Cooker)

Budget-friendly, meatless, delicious, and filling—give it a try! It's vegetarian-friendly, and you'd never guess there's no meat in it.

Recipe author

Servings:

Yellow split peas (cooker measuring cups)

Basil (feel free to skip if you don't have any)

Potatoes

700

Garlic

Onion

200

Carrots

200

Maggi seasoning (I used Maggi 15-vegetable seasoning. Any seasoning you like works too.)

Ground red pepper (a pepper blend or any ground pepper you like works too)

Salt

Butter (I used 50 g—you can never have too much butter!)

Sunflower oil

Water (a bit more or less is fine)

1.5

Bay leaf

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 16 % 3 g

Carbohydrates 63 % 12 g

85 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

Gather and prep your ingredients.
Step 2:

Sauté the onion, carrots, and garlic in the sunflower oil for 15 minutes on the "Sauté/Fry" setting.
Step 3:

Add the potatoes, split peas, ground pepper, and butter. Pour in the water. Stir in the seasoning, bay leaves, and basil. Mix everything together and set it to cook on the "Soup" setting for 1 hour 20 minutes. When it beeps, let it sit for 20 minutes. Taste and adjust the salt.