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Split pea soup with asparagus served in a blue bowl. There are visible potatoes, carrots, asparagus and chopped green dill. the soup is yellow and chunky.

Vegan Yellow Split Pea Soup with Fresh Asparagus

Light but filling and hearty, packed with plant based protein soup recipe
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 5


  • 1 cup rinsed and sorted yellow split peas
  • ¼ diced medium yellow onion
  • 1 diced garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon vegetarian better than bullion base
  • 1 bay leaf
  • teaspoon dry thyme
  • 1-2 cubed large potatoes
  • 2 chopped carrots
  • 4 stalks chopped asparagus
  • 2 tablespoon chopped fresh dill


  • Heat olive oil in the pot where you are going to cook the soup. Add chopped onions, cook for a minute on medium heat, add chopped garlic and cook until both onions and garlic are translucent. Do not burn the garlic.
  • Add yellow split peas, water, bay leaf, better than bullion base. Bring to boil and cook 45-60 minutes on medium heat or until peas are soft.
  • Once peas are cooked, add carrots and potatoes. Boil for another 15 minutes or until veggies are soft.
  • Add asparagus and conitinue boiling for another 5 minutes. Add chopped dill and in one minute turn of the stove. Let the soup sit covered for 10 minutes. Serve hot and enjoy.
Keyword soup with asparagus, vegan yellow split pea soup, yellow split pea soup
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