Curried Split Pea and Shiitake Mushroom Soup

A can of light coconut milk adds satisfying creaminess to this vegan slow cooker soup.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Curried Split Pea and Shiitake Mushroom Soup

Directions

  1. In a 6-quart slow cooker combine mushrooms, split peas, sweet potatoes, sweet pepper, green onions, soy sauce, bay leaf, curry powder, salt, crushed red pepper, and black pepper. Pour broth, the water, and coconut milk over mixture in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
  3. Before serving, stir in 1/4 cup basil. If desired, sprinkle each serving with additional basil.
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Nutrition Facts (Curried Split Pea and Shiitake Mushroom Soup)

  • Per serving:
  • 289 kcal ,
  • 4 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 508 mg sodium ,
  • 49 g carb. ,
  • 18 g fiber ,
  • 10 g sugar ,
  • 17 g pro.
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