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Made with just a handful of simple ingredients, this hearty vegan split pea soup is deliciously creamy, full of with plant-based protein and bursting with flavor.
No ham?? No, but you won’t miss the flavor!
I eat soup all year round, but this vegan split pea soup is a comforting bowl that you’re more than likely to make when it’s still cold or rainy outside – absolutely perfect for this British weather!
It’s thick, nourishing, and super filling that all you want is crusty bread for dunking. It’s essentially a whole meal in a bowl, but it’s soup.
And I’ve made it without the traditional smoked ham!
However, to keep it rich and tasty, I’ve made the savory broth using a touch of white wine, herbs and spices, including smoked paprika to give that delicious smoky depth.
And this broth makes the perfect backdrop for the creamy split peas and the medley of veggies, and it only get better as the soup melds together.
Trust me, with its ridiculously satisfying texture and flavor, this vegan split soup recipe is sure to fill up the whole family.
Serve it with crusty bread, warm focaccia or stovetop croutons and make a delightful meal that is both comforting and nutritious. Enjoy!
List of the ingredients
- Yellow split peas
- Veggies (leek, carrot, onion, garlic)
- Herbs (bay leaf, rosemary, thyme)
- Spices (smoked paprika, coriander, cayenne pepper)
- White wine
- Olive oil
- Lemon juice
- Salt & pepper
How to make vegan split pea soup
(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)
- Saute’ the veggies in olive oil for about 5 minutes.
- Stir in the spices and the garlic and cook for about 1 minute.
- Add the white wine, toss to combine.
- Stir in the broth, the herbs and cook for about 35-40 minutes.
- Taste and adjust the seasoning. Now I like partially puree the soup using a stick blender. But the split peas thicken the soup, so blitzing is optional.
- Stir in some lemon juice for freshness.
- Serve this vegan yellow split pea soup with an extra drizzle of extra virgin olive oil and crusty bread or croutons!
What are split peas?
Split peas come in green and yellow varieties and are an actual field pea that is dried. During drying process, the outer skin of the pea is removed and the pea is split in half. You’ll find them in the dry bean aisle, right next to the other types of dry legumes.
Do split peas need to be soaked?
Nope! Since the peas are split and small, they cook faster, and it eliminates the need to presoak. Simply sort and rinse before cooking, they will break down and thicken your soup in about 30 minutes.
True to be told, yellow split peas have quite neutral flavor, slightly hearty, and tend to absorb the flavor of the broth they’re cooked in.
In this vegetarian pea soup recipe, the broth is flavored with a medley of vegetables sautéed in olive oil, white wine, herbs and smoked paprika to add amazing layers of flavor. I love to add some onion powder at the end fresh lemon juice to brighten all the flavor, plus a drizzle of extra virgin olive oil for serving!
How to store vegan split pea soup?
Make a big batch, this soup keeps very well and it’s great for meal prep. Once it’s cold, transfer the leftovers to an airtight container and store in the refrigerator for up 3-4 days. Or freeze it for up to three months.
More vegan soup recipes
Check out this collection of 30+ vegan soup recipes, below a few of our favorites:
- Lebanese red lentil soup
- Vegan lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- Vegan sweet potato soup
- Bean and kale soup
- Mediterranean lentil soup
- Vegan spinach soup
If you make this terrific vegan black bean soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Vegan Split Pea Soup
- 2 tablespoon olive oil
- 1 onion, diced
- 1 leek, sliced
- 1 large carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ⅛ – ¼ teaspoon cayenne pepper (optional)
- ¼ cup (60 ml) white wine
- 1 ½ cup (300 grams) split peas, rinsed
- 5 cups (liter 1.2) low sodium vegetable broth*
- 1 teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon onion powder (optional)
- salt & pepper to taste
- 1 teaspoon lemon juice, or to taste
- drizzle of extra virgin olive oil
- freshly ground black peppers
- croutons or crusty bread
- Heat the olive oil over medium heat in a large soup pot or Dutch oven, add the onion, carrot, celery, leek and sauté over medium heat for about 5 minutes.
- Stir in the garlic, the spices, and cook until fragrant, about 1 minute.
- Add the wine, give a good stir, and let it simmer until it's nearly evaporated.
- Add the broth, the split peas, the herbs and bring to the boil, then reduce the heat as necessary to maintain a gentle simmer, cover with lid and cook for about 35 minutes stirring occasionally. But the cooking time may vary, so it might take between 30 and 40 minutes.
- When the split peas are done and tender, stir in the onion powder (optional, for more flavor) and adjust the seasoning to your taste with salt, pepper, and lemon juice. You might want to adjust the texture as well adding an extra touch of broth for a thinner soup, or you might want to partially blender the the soup if you prefer a creamier texture.
- Serve with crusty bread or croutons. I also like an extra drizzle of extra virgin olive oil and freshly ground black pepper for flavor. Enjoy!
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