Cozy up with a bowl of citrus sunshine, tender veggies, and a good dose of plant protein.
Have you ever wanted to sip sunlight from a spoon? Well, now you can, because this dish is out-of-this-world delicious!
Whether you’re out of meat or you only eat a plant-based diet, yellow split pea soup is 100% vegan, hearty as heaven, and bursting with flavor. While it’s usually made with green split peas, this version embraces an earthy taste and sunny color with a drop of zest from freshly squeezed lemons. For this reason, it’s perfect for the transition seasons of fall and spring, when the evenings are cool, and produce is plentiful. Fit for big families or small gatherings of friends, this hearty soup goes great with a side of Vegan Cornbread and topped with fresh parsley.
Is Yellow Split Pea Soup Healthy?
Not only is it pretty to look at, but it’s also good for you! With high levels of plant protein and fiber, yellow split pea soup can fill you up and sustain your energy throughout the day. Plus, it’s low-fat, dairy-free, and meat-free, so many types of diets are covered with this radiant recipe.
My “Golden Milk” Version
If there’s anything I love more than a yummy dish, it’s a dish that feels as good in my belly as it did on my tongue! To honor that, I’ve created a version of this recipe inspired by an Ayurvedic health blend: golden milk. Traditionally made with warm milk, turmeric, and other spices, this yellow elixir has a variety of uses in Eastern medicine. It’s one of my favorite drinks to make, and to spice up the broth of this version of yellow split pea soup, I like to add 1 teaspoon each of powdered turmeric, along with the spices of cinnamon and ginger. With a few cracks of black pepper and a dash of cumin, you’ve got a well-spiced broth that tastes like gold!
How to make ahead and store
Before storing, make sure your leftovers have cooled completely. Afterward, the soup can be refrigerated in an airtight container for 3-4 days, or frozen for 3 months. Thaw in the fridge overnight after freezing. To heat up, simply set it in a medium-heated pot, stirring occasionally until it simmers.
Serving Suggestions
Other than serving with the side of cornbread I recommended at the beginning, there’s a plethora of ways to dish out this soup. Pour it over Corn Rice for a boost of fiber and iron, or Butternut Squash Noodles for more orange earthy sweetness.
I enjoy serving this soup with a few dashes of hot sauce and sides of Garlic Toast and Air Fryer Asparagus. Dress it up or down, and you’ve got one heavenly meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots sliced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 2 cups dried yellow split peas rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
- Add the garlic and sauté for another minute until fragrant. Pour in the vegetable broth and add the rinsed yellow split peas, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cover and let simmer for about 1 hour, or until the split peas are tender. Remove the bay leaf, stir in the lemon juice, and season with salt and pepper to taste. Serve hot.
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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