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5.0 from 168 votes

Yellow Split Pea Soup

This yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.

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 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 cup yellow split peas
  • 1 medium Yukon Gold potato peeled and chopped
  • Kernels from 4 ears corn about 2 1⁄2 cups
  • 3 ⁄4 teaspoon smoked paprika
  • 1 teaspoon sea salt more to taste
  • 3 ⁄4 cup Cashew Cream recipe below
  • 1 1/2 tablespoons apple cider vinegar
Cashew Cream (makes extra)
  • 3 ⁄4 cup raw cashews soaked 2 hours, if not using a Vitamix
  • 2 ⁄3 cup water
  • 1 ⁄4 teaspoon salt
Toppings options:
  • chives
  • extra fresh corn kernels
  • chopped parsley
  • 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.