The only real difference between this and traditional pea soup is the lack of pig flesh. Another easy dish. Enjoy!

2 tbsp extra virgin olive oil
1 onion
2 carrots
2 stalks celery
2 cups split peas
8 cups pure water or veggie stock
1/4 cup nutritional yeast
1 tbsp poultry seasoning
2 tbsp dried parsley
2 tsp toasted sesame oil
sea salt and ground pepper to taste

Chop the onion, carrots and celery and sauté them in the olive oil, stirring frequently, until the onion starts to soften. Add the split peas and mix well. Add the water or stock and bring to a boil. Simmer over low heat for 1 hour or until the peas are soft. Add the seasonings, and toasted sesame oil (which is what provides the lovely smoky flavour) just before serving.

This soup also freezes well for future meals.

Serves 6-8