Smoky Split Pea Soup

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

2 ribs celery, trimmed, and finely diced

2 cloves garlic, minced

Pinch sea salt

2 bay leaves

1 to 2 teaspoons dried thyme

1 pound dried yellow or green split peas

6 cups vegetable stock

1 teaspoon Liquid Smoke, or to taste

1-15.5 ounce can creamed corn (does not contain cream)

1/2 cup Tofutti Better Than Cream Cheese Smoked

Sea salt and freshly ground black pepper to taste

Optional garnish: dollop of Tofutti Better Than Sour Cream, sprigs fresh thyme or parsley, nuts, seeds, or croutons

Directions:

In a large skillet or soup pot, heat olive oil over medium heat. Add onion, celery, a pinch sea salt, and bay leaves. Sauté, stirring frequently, until vegetables are very soft, lowering heat if necessary. Stir in thyme (start with 1 teaspoon and add more to taste), split peas, vegetable stock, and Liquid Smoke and simmer, stirring occasionally, about 20 minutes or until peas are softened.

Stir in creamed corn and continue simmering with the occasional stir, for another 10 to 15 minutes or until very soft. Then stir in Tofutti Better Than Cream Cheese Smoked and heat through. Season to taste with salt and pepper, thinning if desired with additional vegetable stock.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.