Vegan split pea soup is a cozy and delicious meal you can enjoy on a cold day. Packed with delicious plant-based protein, this soup is a complete meal that requires only a few ingredients and only about 40 minutes.
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Vegan yellow split pea soup
Just like our Kapusniak soup, it's a perfect meal that is easy to make, affordable, and nutritious. The whole family will enjoy this hearty vegan soup on a colder day.
My mom used to make this soup with pork or smoked meat, but I prefer it without meat. Split peas have enough protein. No need to add more.
We try to have a meatless dinner at least once a week. This vegan pea soup is great on its own to be served as a complete meal as it has lots of plant-based protein.
You can use yellow or green dried peas to make it. Cooking split peas takes less time, so you do not necessarily need to soak them
If you have whole dried peas, I recommend soaking them first for about 8 hours to cut down the cooking time.
After the peas are tender, I like to use my immersion blender to blend the soup, but only partially because we prefer it to have a chunky texture.
Ingredients
Let's break down the ingredients to make this recipe. You can find the quantities for 4 servings in the recipe card below.
Split peas - I used yellow split peas. You can also use green ones. If using whole dried peas, it is better to soak them before cooking.
Vegetables - I used yellow onion and carrots. You can also add celery, bell peppers, or even sweet potatoes.
Garlic - one or two garlic cloves for flavor.
Extra virgin olive oil - you will need oil to saute vegetables. You can also use avocado oil or any other vegetable oil.
Bouillon - it is optional, but I like adding a teaspoon of "Better than Bouillon" to most of my soups. It is my secret ingredient for adding even more flavor to the soup.
Salt and spices - I always add salt to taste at the end. As for spices and dried herbs, I used coriander, marjoram, bay leaves, and black pepper. If you miss the smoky flavor that comes from the ham in a classic split pea soup, add a teaspoon of smoked paprika to compensate for the missing flavor. You can also add some chili powder to make it spicier. Sometimes, I'll add Indian spices to the soup, such as curry or garam masala.
Lemon - adding lemon juice at the end will make the soup taste fresh and more interesting.
Fresh herbs - I used fresh parsley. You can also add some dill or cilantro.
Water - I used filtered water to make it. But you can also use a low-sodium vegetable broth instead.
How to make it
Step 1. Peel and dice onions and carrots. Dice the garlic finely. Sort and rinse split peas a few times under cold water.
Step 2. In a large pot, add some olive oil. Add onions and carrots. Saute the vegetables over medium heat for about 5-7 minutes until they start softening up. Now add diced garlic and cook for another 2 minutes unit the garlic releases the aroma.
Step 3. Add rinsed split peas, water, bouillon, coriander, marjoram, bay leaf, and some black pepper. Bring the soup to a gentle boil, cover, and simmer on low heat for about 30 minutes or until the split peas are tender and soft.
Step 3. Now, add some salt to your taste and some lemon juice. The soup is ready, but I like to use my immersion blender to blend it just for 30-60 seconds so that the soup remains chunky. And at the end, you can add chopped parsley or other fresh herbs.
Expert Tips
- Always sort and rinse split peas, as they may contain debris and even small stones.
- you can use yellow or green split peas. Green ones are more earthy, while yellow ones are sweeter.
- adding aromatic vegetables, bouillon, herbs, and spices will help to build flavor and depth without animal products.
- if you have whole dried peas (not split), soak them in cold water for about 8 hours to reduce cooking time.
- use an immersion blender to partially blend the soup for better texture and more flavor.
How to store and reheat
Let the soup cool down to room temperature first. You can expedite the process by transferring it into a large bowl placed over ice.
Once the soup is at room temperature, transfer it to an airtight container and store it in the fridge for up to 3 days.
This soup reheats well and it is one of the few soups I like to use for meal prep.
You can also freeze it for up to 3 months.
Once the soup is cold, it will thicken a lot. That's why it is better to warm it up on the stove top, using a small saucer pan over low heat.
And do not forget to stir it often to prevent it from burning. If it is too thick, you can add a little bit of water.
What to serve it with
- Bread: enjoy the bowl of hearty split pea soup with a slice of crusty bread, baguette, or sourdough bread.
- Crackers: serve it with a plate of different types of crackers. I like to make a plate with flax, wheat, and saltine crackers. You can also add some slices of cheese.
- Vegetables: a tray with fresh carrots, celery, and broccoli with a ranch dip is another way you can serve this cozy soup.
- Salad: simple green salad with balsamic vinaigrette will create a nice cold and warm contact, and balance the richness of the soup.
- Toppings: you can add some coconut milk or cream for serving. I also like to add a few homemade croutons for extra texture and flavor.
Frequently asked questions
Soaking will reduce the cooking time of the peas. Split peas don't require soaking since they cook quickly. Whole peas require about 8 hours of soaking time, as they take a long time to cook.
Color, texture, and flavor are the main differences between the two types of peas. Yellow peas have a milder and sweeter flavor and break down easily during cooking. Green peas are more earthy and hold their shape better.
This soup will last up to 3 months in the freezer. When reheating, do not forget to add extra broth or water to thin it out.
Split pea soup is not a low carb dish. Although it is high in plant-based protein and healthy fiber, ½ cup of cooked split peas contains about 20 grams of carbohydrates.
Other meatless soups you may like
- Ukrainian borscht
- Lentil soup
- Asparagus split pea soup
- Vegan potato leek soup
- Coconut acorn squash soup
- Carrot and ginger soup
📖 Recipe
Split pea soup (Meatless)
Equipment
- Measuring Cup
- measuring spoons
- cutting board
- knife
- large pot
- Immersion blender
Ingredients
- 1 cup yellow split peas rinsed and sorted
- ½ medium yellow onion
- 1 medium carrot
- 2 garlic cloves
- 1 Tablespoon extra virgin olive oil
- 5 cups filtered water or vegetable broth
- 1 teaspoon better than bouillon vegetable base
- 1 bay leaf
- ½ teaspoon dry marjoram leaves
- ¼ teaspoon coriander
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste
- 1 teaspoon lemon juice
Instructions
- Rinse and sort the split peas. Dice onion and garlic, cube carrots.
- Heat olive oil over medium heat in a large pot. Add diced carrot and onions. Cook until translucent, stirring often. Add chopped garlic and cook for another minute or two.
- Add rinsed split peas, water, better than bullion and spices to the pot. Bring the soup to boil, cover and simmer on low-medium heat for about30 minutes or until the peas are tender and soft.
- Add salt to taste and a teaspoon (or more) of lemon juice. Add fresh parsley. Turn off the heat. Carefully blend the soup using immersion blender for about 30-60 seconds, leaving it chunky (blending is optional). Taste it and add extra salt if needed. Serve with a slice of a crusty bread!
Notes
- You can use green or yellow split peas to make the soup.
- Do not forget to sort and rinse the soup.
- Store the soup in a airtight container for up to 3 days.
- To reheat the soup, simply pour some in a small pot and heat it up over low heat stirring often. Add more water or broth if it is too thick.
- The nutrition facts are for information purposes only.
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