The soft, cozy vibes of this Vegan Split Pea Soup transport you to a little cottage somewhere by the sea.
Oh, the cozy warmth and flavor of soup. I love a hearty soup. I love a creamy soup. I am a soup-loving queen. I have met very few soups I didn’t enjoy. Vegan soups get bonus points because they are nutritious and delicious.
Soups are great because they are easy to make, fill your kitchen with home-cooked aromas, and can be stored to keep on hand for whenever you need them. They are so convenient and can be loaded with greens, spices, and other superfoods, making them a great nutrient-dense option.
Is Vegan Split Pea Soup Healthy?
Light and flavor-filled, this soup recipe has lots of nutritious spices and veggies. Not only is it plant-based, but it’s gluten-free, dairy-free, and refined sugar-free as well. This soup is also high in protein, iron, and fiber thanks to the split peas.
For additional health benefits, I like to add a handful of spinach and a scoop or two of collagen powder. Spinach is rich in minerals—potassium being one of them. I am not big on supplements, but I love adding a scoop of collagen (which is great for your skin and hair) into my soups, morning coffee, or late-night hot chocolates.
Different Ways to Prepare Your Soup
Unlike the majority of soups I make, this one is simultaneously creamy and chunky. But if you don’t like a chunky soup, no worries! Just use a handheld blender to blend it until smooth.
There are also multiple vegan variations you can try. I love to cube up extra-firm tofu or dice up some mini potatoes and mix them in. For a more creamy base, add a can of coconut cream with a splash of lemon juice. I am also a lover of beans in soups, so feel free to mix in some lima beans, garbanzo, or butter beans.
How to make ahead and store
Soups are great for making ahead of time and keeping on hand! Just reheat slowly on the stove or in the microwave until warmed through. Store leftovers in the refrigerator for 5 to 6 days. You can also freeze the soup for up to 3 months, just let it thaw fully before reheating.
Serving Suggestions
There are so many wonderful options to pair your soup with! Keep it simple with a fresh baguette and some vegan butter, or a warm piece of focaccia. Saltines, oyster crackers, and homemade croutons are also great in soups.
I also like to break up some of these Air Fryer Falafel Balls. If you can eat cheese, this soup pairs perfectly with this Cottage Cheese Sandwich or this Avocado Grilled Cheese Sandwich.
Or, if I am in the mood for something light, I will have my soup by itself and top it with some freshly grated Parmesan cheese and a squeeze of lemon juice.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 pound dried split peas rinsed
- 7 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, and sauté until onions are translucent, about 5 minutes.
- Add the rinsed split peas, vegetable broth, thyme, and smoked paprika to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 1 hour and 30 minutes, or until the peas are tender. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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