2. Chop onions and peel sweet potato. Dice sweet potato, celery and carrots.
3. Transfer vegetables to the slow cooker and add water. Season generously with salt and pepper.
4. Add miso and mix with a wooden spoon to dissolve.
5. Cover and cook for 4 hours 30 minutes on high.
6. Divide soup into bowls and serve with crusty bread, if desired.
Keeps for 4 days in the refrigerator or 6 months in the freezer.
NOTES
Miso adds a hint of salt and umami flavour reminiscent of traditional pea soul with salted pork or ham belly. If you don’t have miso, simply substitute it with 30 mL (2 tbsp.) of low-sodium soy sauce.
Our vegan pea soup has one fifth of the fat and half the salt, and costs much less to make than the traditional version.
This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.