This hearty, vegan split pea soup is tasty, nutritious and naturally gluten free. It is simple to make, doesn't require much chopping and the peas don't need to be soaked!
Why you'll love this soup
- It's simple to make
- It requires few ingredients
- Most of the work is done in the pot
- It's vegan, hearty, filling and delicious!
Ingredients
How to make vegan split pea soup: step-by-step
1.In a large pot heat up 2 tablespoons of oil, add the bay leaf, chopped onion, celery and saute for 3 minutes over a medium heat until softened.
2. Add the cubed potatoes, split peas and chopped parsley, stir and cook for another 3 minutes.
3. Pour in the hot stock, season with pepper, cover and bring to the boil, then simmer for 45-50 minutes or until the peas are fully cooked and the soup has thickened.
4. Remove from the heat and either puree or mash using a potato masher for more texture. Enjoy!
Top tips for making split green pea soup
- I used split green peas but you can use yellow peas instead.
- Herbs: I used parsley but tarragon, cilantro or Thai basil would make good alternatives.
- You can either puree this soup or mash using a potato masher for more texture (as I have done). I used the latter method also in root vegetable soup as well as cauliflower potato soup recipes.
- This soup will thicken after a while so you might have to add a drop of water (and adjust the seasoning as needed) especially if you are reheating it the next day.
- Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
You might also like
- Creamy Broccoli Spinach Soup (Vegan)
- Quick Spinach and Pea Soup (Vegan)
- Creamy Zucchini Potato Soup (Vegan)
Check out also this collection of 12 creamy vegan soups!
Keep in touch
If you make this split green pea soup I'd love to know how it turned out for you. What herb did you use? Let me know in the comments below, thanks:)
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Vegan Split Pea and Potato Soup
Ingredients
- 1 cup (220 g) dried split green peas 7.76oz, rinsed
- 1 onion chopped
- ½ celery stalk chopped
- 2 medium potatoes peeled, cubed
- 3⅛ cups (750 ml) vegetable stock hot
- 1 bay leaf
- 4 tablespoons parsley chopped
- 2 tablespoons olive oil
- pepper to taste
Instructions
- In a large pot heat up 2 tablespoons of oil, add the bay leaf, chopped onion, celery and saute for 3 minutes over a medium heat until softened.
- Add the cubed potatoes, split peas and chopped parsley, stir and cook for another 3 minutes.
- Pour in the hot stock, season with pepper, cover and bring to the boil, then simmer for 45-50 minutes or until the peas are fully cooked and the soup has thickened.
- Remove from the heat and either puree or mash using a potato masher for more texture. Enjoy!
Notes
- I used split green peas but you can use yellow peas instead.
- Herbs: I used parsley but tarragon, cilantro or Thai basil would make good alternatives.
- You can either puree this soup or mash using a potato masher for more texture (as I have done). I used the latter method also in root vegetable soup as well as cauliflower potato soup recipes.
- This soup will thicken after a while so you might have to add a drop of water (and adjust the seasoning as needed) especially if you are reheating it the next day.
- Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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