Vegan Split Pea Soup Recipe

Name: Vegan Split Pea Soup Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 ribs celery; 1 large onion; 2 medium carrots; 1 large yellow bell pepper; 2 cloves garlic; 1 tsp paprika; 1 tsp Turmeric; 1 tsp onion powder; 5 oz cremini mushrooms; 4 ½ oz split peas; 4 ½ cups vegetable stock; 10 oz potatoes; ¼ cup apple cider vinegar; ⅓ cup coconut milk; ¼ cup fresh basil; ½ tsp salt; ½ tsp black pepper

User Reviews

5.0

3 reviews

Excellent

Cook Time
1 hr 0 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
302 kcal
Course
Main Course, Soup
Cuisine
Vegan

Vegan Split Pea Soup Recipe

Omar Parker

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This vegan split pea soup is hearty, comforting and warming. Featuring potatoes, lots of vegetables and a few other simple ingredients, it's a perfect weeknight dinner for a cold evening. It's also gluten-free, dairy-free and freezer-friendly.

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Ingredients

Servings

1 tbsp olive oil
2 ribs celery chopped
1 large onion diced
2 medium carrots diced
1 large yellow bell pepper de-seeded and diced
2 cloves garlic minced
1 tsp paprika
1 tsp Turmeric
1 tsp onion powder
5 oz cremini mushrooms chopped
4 ½ oz split peas
4 ½ cups vegetable stock
10 oz potatoes peeled and diced
¼ cup apple cider vinegar
⅓ cup coconut milk
¼ cup fresh basil chopped
½ tsp salt or to taste
½ tsp black pepper or to taste

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Instructions

Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.
Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.
Season to taste with salt and pepper, and serve.

Notes

To store in the fridge: transfer the soup to a large airtight container and keep in the fridge for up to 5 days. Reheat on the stove, or in the microwave in 60-second intervals until fully warmed through. It may be necessary to add extra liquid.
To freeze: transfer the soup to freezer-friendly bags or a freezer-friendly container, leaving 2cm room for expansion. Leave in the freezer for up to 3 months. To reheat from frozen, firstly allow the soup to thaw fully in the fridge. Then, reheat on the stove or in the microwave in 60-second intervals. Add extra vegetable stock if necessary.

Nutrition Information

Show Details

Calories 302kcal (15%) Carbohydrates 48g (16%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1412mg (59%) Potassium 1192mg (34%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 6221IU (124%) Vitamin C 98mg (109%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 302 kcal

% Daily Value*

Calories	302kcal	15%
Carbohydrates	48g	16%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	1412mg	59%
Potassium	1192mg	25%
Fiber	12g	48%
Sugar	10g	20%
Vitamin A	6221IU	124%
Vitamin C	98mg	109%
Calcium	78mg	8%
Iron	4mg	22%