Vegan Green Split Pea Soup

• 1 whole Small Onion, Chopped
• 2 cloves Garlic
• 1 Tablespoon Grated Fresh Ginger
• 1/4 cups Canola Oil
• 1 teaspoon Salt
• 1 whole Bay Leaf
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 2 Tablespoons Chipotle Hot Sauce
• 1 pound Green Split Peas
• 1/2 cups Dry White Wine
• 6 cups Vegetable Stock

1. Saute diced onion, ginger and garlic in canola oil until tender and translucent, about 10 minutes on medium heat. Add salt, bay leaf, smoked paprika, chili powder, green split peas, and saute 4-6 more minutes to cook spices and toast the green split peas. Deglaze with white wine, pour in vegetable stock, bring up to simmer and lower to medium low and cover. Simmer for 1 hour, remove lid and continue to cook until peas have broken down and are creamy. Remove bay leaf.
2. You can serve this with crusty bread or croutons and dollop of sour cream (optional).
3. Note: If making this ahead, it thickens as it sits. You can add a little water while your reheating to get to the right consistency.

onion, garlic, fresh ginger, ubc, salt, bay leaf, paprika, chili powder, green, dry white wine, vegetable stock

Taken from tastykitchen.com/recipes/soups/vegan-green-split-pea-soup/ (may not work)