Green split pea soup in white bowls with spoons and croutons on wooden board.

Easy Split Pea Soup with Arugula (Vegan)

This Easy Split Pea Soup with Arugula is a nutritious and naturally gluten free, vegan lunch idea.
Course Lunch, Soup
Cuisine International
Keyword arugula, pea soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Monika Dabrowski


  • 1 cup dried split green peas
  • 1 onion roughly chopped
  • 1 garlic clove chopped
  • celery stalk roughly chopped
  • 2 medium potatoes peeled and cubed
  • 60 g fresh arugula, (rocket leaves), chopped
  • 4 cups hot water
  • 1 bay leaf
  • 1 tsp fine sea salt
  • 1/2 tsp white pepper
  • 2 tbsp olive oil, plus more for drizzling


  • Rinse the peas thoroughly and strain well.  Set aside.  Heat the oil in a large pot and add the bay leaf, onion, garlic, celery and peas.  Stir well to combine.  Reduce the heat to medium-low and cook for 2-3 minutes stirring often.  Add the potatoes, seasoning and water.  Cover, bring to boil, then simmer slowly for 40 minutes, or until the peas are tender, stirring occasionally. 
  •  Remove from the heat and take out the bay leaf. Add the arugula and puree.  Enjoy!


This soup will thicken as it stands so you may have to add a drop of water before serving.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg