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Vegan Split Pea Soup


Description

Making this vegan split pea soup is fun! This vegan split pea soup recipe made with yellow split peas is flavourful, yet requires little ingredients. Enjoy!


Ingredients

Units Scale
  • 500g (1lb) dried yellow split peas
  • 30ml (2 tbsp) olive oil
  • 1 onion, peeled and chopped
  • 1 leek, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 2 celery ribs, washed and chopped
  • 2 carrots, peeled and chopped
  • 1 bay leaf
  • 5ml (1 tsp) dried oregano
  • 2ℓ (8 cups) vegetable stock

Instructions

  1. Soak the split peas overnight in plenty of water. Drain and rinse them the next day and set aside the next day.
  2. Gently fry the onion, leek and garlic until the vegetables have softened, which would take around 5 minutes.
  3. Add the celery and carrots, then continue frying for another 5 minutes.
  4. Pour in the split peas, bay leaf, oregano and stock, then give the mixture a stir.
  5. Bring the soup to a slow simmer and continue to cook for an hour or until the lentils are tender.
  6. At the point you can decide to eat a chunky soup and serve it as is or blend everything until it’s completely smooth. In my case, I blended 50% of the smooth and stirred it back in, enjoying both worlds!
  7. Season to taste and serve with vegan milk or cream, and chopped parsley.

Notes

  • Split peas are thirsty, so keep an eye on the water levels while the soup is cooked. You might end up with more of a stew than a soup, which is not necessarily a bad thing. It’s better to end up with a thick soup that you can slowly water down than a watery soup, which is trickier to fix.
  • Feel free to experiment with different bay leaf substitutes or celery substitutes if you can't get hold of any.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes
  • Category: Main Course
  • Cuisine: English

Nutrition

  • Serving Size: 1 serving
  • Calories: 359
  • Sugar: 9.1 g
  • Sodium: 35 mg
  • Fat: 5.8 g
  • Carbohydrates: 58 g
  • Fiber: 22.7 g
  • Protein: 21.4 g