Vegan Split Pea Soup
User Reviews
5
Vegan Split Pea Soup
Description
The recipe combines olive oil sautéed aromatics including onion, celery, carrots, and garlic with bay leaves and a comforting blend of herbs and spices like thyme, oregano, smoked paprika, salt, and black pepper. Split peas are added to the pot with vegetable broth and cooked gently until fully softened. This slow simmering allows the peas to break down, creating a naturally creamy soup consistency without dairy.
After cooking, tamari and fresh lemon juice are stirred in, adding savory umami and brightness that lift the flavors. The soup's texture is smooth to chunky depending on preference, with a hearty legume base complemented by tender vegetables. It offers a mild warmth and herbaceous balance from the seasoning.
Serve the soup garnished with optional shredded Parmesan, cracked pepper, and fresh parsley if desired, adding an herbal and slightly nutty finish. This makes for a filling and nourishing vegan main course or starter on cooler days. The leftovers maintain flavor and can be reheated conveniently.
This soup stores well for up to five days refrigerated or freezes for up to three months. Cool completely before storing to preserve freshness. Reheating gently will keep the texture intact, making it practical for meal prep or batch cooking.
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 3 cloves garlic minced
- 2 bay leaf
- ½ teaspoon black pepper plus more to taste
- ½ teaspoon salt plus more to taste, sea salt
- 1 Tablespoon thyme or 1 teaspoon dried thyme, fresh
- 1 teaspoon oregano dried
- ½ teaspoon smoked paprika
- 1 lb split pea rinsed, dry, bagged
- 6 cups vegetable broth plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon lemon juice fresh
- black pepper parmesan, chopped fresh parsley, for topping, cracked
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.
- Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.
- Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.
- Once pea have softened stir in tamari and lemon juice.
- To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).
Notes
- Refrigerate cooled soup in airtight containers for up to five days.
- Freeze leftover soup for up to three months in suitable containers.
- Reheat gently to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 525kcal | 26% |
| Carbohydrates | 86g | 29% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 659mg | 27% |
| Potassium | 1350mg | 29% |
| Fiber | 32g | 128% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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