This creamy soup might just convince your kids to eat their broccoli… and their split peas, too!

Ingredients: 

• 3 tablespoons Earth Balance butter
• 1 small leek, chopped
• 2 small garlic cloves, smashed
• 4 cups water or low-sodium vegetable broth
• 1 cup green split peas
• 1/4 teaspoon black pepper
• 1 and 1/2 pounds broccoli florets
• 1/2 cup plain unsweetened almond milk
• 1 and 1/2 cups shredded Daiya cheddar

1. Melt the butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes. Stir in the garlic.
2. Add the water or broth, split peas, and black pepper. Bring to a simmer, then partially cover, reduce heat, and cook for 30 minutes.
3. Stir in the broccoli and almond milk; simmer for an additional 10 minutes, covered.
4. Let the soup cool slightly, then transfer to a blender and process until smooth.
5. Return the soup to the saucepan and whisk in the cheese. Heat over low heat until the cheese is stretchy and mostly melted.

We like this with a few Gardein chick’n nuggets on the side!