0 from 3 votes
Vegan Split Pea Soup Recipe
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.
Cook Time
1 hr 0 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 302 kcal
Course:
Main Course , Soup
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.