Vegan split pea soup

This vegan split peas soup recipe is a delicious bowl of goodness made from scratch with an assortment of herbs, spices and vegetables.

Whenever I want something that is healthy, wholesome and extremely filling. I always seem to turn to this recipe because it ticks all the right boxes. Believe me when it’s cold outside you will appreciate a bowl of split pea soup or maybe two or three bowls in total. It’s delicious vegan friendly, gluten free and super tasty too!

What are split peas

In short split peas are a variety of field peas (green or yellow) that have been specifically cultivated for drying. When they are hulled they immediately split in half (hence the name) which makes them cook much faster.

Split peas are high in protein, fibre and low in fat. The green ones tend to be sweet and less starchy meanwhile the yellow ones are quite mild in taste but both are very creamy.

Ingredients you will need

• Split peas
• Sweet potatoes
• Carrot
• Red bell pepper
• Onion
• Scallion
• Garlic
• Thyme
• Coriander/cilantro
• Parsley
• Vegetable stock
• Coconut oil
• Black pepper
• Pink salt

How to make split pea soup

• If you have soaked the split peas, rinse and drain them in a colander and set aside
• Melt the coconut oil on medium heat
• Proceed to saute the onion, scallion and garlic until they become soft and translucent.

• Once softened, add the bell peppers, sweet potatoes, carrots and stir.
• Pour in the yellow split peas and stir once more so all the vegetables have combined
• Season with the black pepper, pink salt, parsley, coriander (cilantro) and thyme
• Pour in the vegetable stock and bring to a rolling boil then simmer on medium heat for 30-40 minutes) until the peas are tender (remove some, cool and test readiness by smashing between your fingers)

• Pour in the coconut milk simmer for 10 minutes
• Use an immersion stick or blender to puree the contents into soup
• Serve accordingly

Notes and tips for making vegan split pea soup

• It’s not crucial to soak the split peas overnight but I do recommended soaking them in bowl of warm water
• Feel free to use either green or yellow split peas, whichever one that is used won’t impact the overall result.
• If you don’t have fresh parsley, thyme or coriander (cilantro) simply use a dried version instead.
• For a chunky soup, only partially puree the soup with the immersion stick/blender. For a silky smooth soup completely puree the soup.
• The soup may become thicker as it cools down so you may need to add a splash of water to loosen up the soups texture.

Frequently asked questions

Is this recipe freezer friendly

Yes, you can freeze the cooled down soup in freezer containers. Simply thaw out and reheat in a saucepan.

Can I add additional vegetables to the recipe

Yes, you can add more vegetables if you wish. You can even add a bay leaf if you want to balance out the taste of the soup.

More vegan soup recipes

Caribbean pumpkin lentil soup

Red pea soup

Jamaican gungo peas soup 

Vegan pea soup 

Creamy vegan mushroom soup 

Roasted red pepper and tomato soup

Vegan split pea soup

Vegan split pea soup is the perfect wholesome, filling and super tasty soup.

• Author: Charla
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 1x
• Category: Soup

Scale 1x2x3x

Ingredients

• 1 cup yellow split peas (soaked overnight in water, if possible)
• 1 large sweet potato (or 2 medium)
• 1 large carrot, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 scallion, sliced
• 4 garlic, cloves
• 4 sprigs of thyme, stems removed
• 1/4 cup coriander/cilantro, chopped (10g)
• 1/4 cup parsley, chopped (10g)
• 5 cups vegetable stock (900ml)
• 3 tbsp coconut oil
• 1 tsp black pepper
• 1 tsp pink salt

Instructions

1. If you have soaked the split peas, rinse and drain them in a colander and set aside
2. Melt the coconut oil on medium heat
3. Proceed to saute the onion, scallion and garlic until they become soft and translucent.
4. Once softened, add the bell peppers, sweet potatoes, carrots and stir.
5. Pour in the yellow split peas and stir once more so all the vegetables have combined
6. Season with the black pepper, pink salt, parsley, coriander (cilantro) and thyme
7. Pour in the vegetable stock and bring to a rolling boil then simmer on medium heat for 30-40 minutes) until the peas are tender (remove some, cool and test readiness by smashing between your fingers)
8. Pour in the coconut milk simmer for 10 minutes
9. Use an immersion stick or blender to puree the contents into soup
10. Serve accordingly

Notes

• It’s not crucial to soak the split peas overnight but I do recommended soaking them in bowl of warm water
• Feel free to use either green or yellow split peas, whichever one that is used won’t impact the overall result.
• If you don’t have fresh parsley, thyme or coriander (cilantro) simply use a dried version instead.
• For a chunky soup, only partially puree the soup with the immersion stick/blender. For a silky smooth soup completely puree the soup.
• The soup may become thicker as it cools down so you may need to add a splash of water to loosen up the soups texture.

Nutrition

• Calories: 444
• Fat: 9g
• Carbohydrates: 77g
• Fiber: 15g
• Protein: 17g

Keywords: split peas, vegan, dairy free, winter, gluten free