Vegan Split Pea Soup

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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!

Top view of a white bowl full of creamy vegan split pea soup.

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
The ingredients to make this vegan split pea soup are arranged over a white background.

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.
Top view of a Dutch oven with sautéed vegetables, white wine and broth and herbs just before cooking.
  • 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!
Close-up of a white bowl full of creamy vegan split pea soup. Lemon wedges and bread in the background.

Recipe notes

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.

Close-up of a spoon full of vegan split pea soup showing its rich and thick texture.

Flavor boosters

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:

If you make this terrific vegan split pea 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

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. 
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: vegan
Keyword: Vegan split pea soup
Servings: 4
Calories: 358kcal
Author: Katia


  • 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

To serve

  • 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!


Broth: start with 5 cups of broth and check at the end if you are happy with the consistency. The soup should be quite thick, but you might add an extra touch of broth at the end if you prefer a thinner consistency, it’s a no brainer (while it’s hard to do the opposite – reducing the broth – at the end of cooking!).
Seasoning: adding salt at the beginning of cooking can result in over-salted soup, so if you use a vegetable  broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. 
Cayenne pepper/wine: skip it if a touch of heat or alcool is not your thing, or if you’re feeding children.
Nutrition facts: the nutrition values are  for one portion and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 358kcal | Carbohydrates: 56g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 567mg | Potassium: 162mg | Fiber: 15g | Sugar: 5g | Vitamin A: 3175IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 3mg

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