Vegan Split Pea Soup
Make a delicious vegan split pea soup using simple ingredients, like carrots, sweet potatoes, vegetable broth, and green split peas.
Servings: 6 servings
Ingredients
- 1 cup Onion peeled and diced
- 2 Celery Stalks diced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1 cup Carrots peeled and diced
- 1 cup Sweet Potato peeled and diced
- 2 cups Split Peas
- 6 cups Vegetable Broth low sodium
- ½ teaspoon Oregano
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Paprika
- 1 Bay Leaf
- Salt & Pepper to taste
- 1 Green Onion sliced, for garnish
Instructions
- Heat a large pot over medium-high heat. Add onion, celery, bell pepper and carrots with a splash or two of broth, salt and pepper. Cook until veggies soften about 10 minutes.
- Add garlic and spices sauté another 5 minutes. Pour broth into pot with sweet potato, split peas and bay leaf.
- Turn heat down to medium-low. Simmer 45 minutes covered until split peas begin to soften and pop.
- Remove half the soup, place in a blender and pulse to puree. Add pureed soup back to the pot and stir well. Serve immediately and garnish with green onions.
- Store the soup in the refrigerator up to 5 days or in the freezer up to 60 days.
Video
Notes
- Use an immersion blender to puree the soup a bit instead of transferring hot soup to a blender.
- Bring out more of the flavor in the seasonings by adding them to the aromatics at the beginning to toast them.
- Add a pinch of baking soda to your soup to help soften the split peas and make the soup creamier.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 55g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 41mg | Potassium: 923mg | Fiber: 20g | Sugar: 11g | Vitamin A: 7642IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 3mg