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Yellow Split Pea Soup
5 from 95 votes

Yellow Split Pea Soup

Yellow Split Pea Soup blends natural sweetness from yellow peas and corn with savory seasoning, finished with a creamy cashew topping. The soup's texture is partly pureed to create a balance between smoothness and chunkiness. Smoked paprika adds warmth without overpowering. It is served hot, often garnished with fresh herbs or smoky and spicy accents to complement the flavors.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5
Course: Soup

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

    Cup of Yum
  1. Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
  2. 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.
  3. 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.
  4. 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.