Yellow Split Pea Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
5
-
Course
Soup
Yellow Split Pea Soup
Description
Yellow Split Pea Soup features yellow split peas cooked with diced celery, onion, garlic, potato, and fresh corn kernels in vegetable broth. The inclusion of smoked paprika and salt seasons the soup to bring subtle depth, while the potato adds body and tenderness. The soup is simmered until the peas are tender and then partially pureed, retaining some texture.
A creamy cashew cream made from soaked cashews, water, and salt is stirred in toward the end along with apple cider vinegar for brightness. This enriches the soup's texture and provides a gentle nuttiness complementing the peas and corn. The soup can be embellished with toppings like chopped chives, parsley, extra corn, or red pepper flakes to customize flavor and heat.
Served hot, this soup offers a hearty, comforting option that combines the earthiness of split peas with fresh corn sweetness and a smooth finish from the cashew cream, suitable for a satisfying lunch or light dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped
- 2 celery diced, stalks
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 cup yellow split peas
- 1 Yukon Gold potato peeled and chopped, medium
- corn kernels about 2 1/2 cups, from 4 ears
- 3 smoked paprika 1/4 teaspoon
- 1 teaspoon salt more to taste, sea salt
- 3 cashew cream recipe below, 1/4 cup
- 1 1/2 tablespoons apple cider vinegar
Cashew Cream (makes extra)
- 3 raw cashews soaked 2 hours, if not using a Vitamix, 1/4 cup
- 2 water 1/3 cup
- 1 salt /4 teaspoon
Toppings options:
- chives
- corn kernels extra fresh
- parsley chopped
- red pepper flakes
- coconut bacon
- olive oil for drizzling
Instructions
- Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
- Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
- Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
- Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.
User Reviews
Overall Rating
5
You'll Also Love
