This vegan split pea soup is hearty, comforting and warming. Featuring potatoes, lots of vegetables and a few other simple ingredients, it’s a perfect weeknight dinner for a cold evening. It’s also gluten-free, dairy-free and freezer-friendly.

Vegan split pea soup

I can’t believe it took me so long to discover split pea soup. After all, there’s few meals I enjoy when it gets cold as much as a hearty bowl of soup with a side of crusty bread. But finally, here we are. I present to you my new favorite split pea soup which is vegan, gluten-free and made with ingredients that you probably have in your kitchen already.

The best thing about this soup is just how flavorful it is. I don’t do bland or watery soups. This one has a thick, cozy texture. It also features potatoes, mushrooms and lots of vegetables which add texture and flavor alike. The split peas are an ideal soup ingredient because they add so much richness and allow the soup to thicken up to perfection.

Split pea soup with croutons

This meal is perfect for batch cooking. You can make a huge batch of it, and have dinner/lunch ready to go for the whole week. It’s also ideal for freezing. Serve it with croutons or your favorite bread, and this is guaranteed to become a new favorite of yours!

Ingredients you need for vegan split pea soup

The ingredients for this soup are very simple and accessible. Nothing fancy required at all, and you get maximum flavor out of them!

Ingredients for one pot chickpea pasta
  • Good quality olive oil for sautéing the vegetables.
  • The vegetables: celery, onion, carrots, yellow pepper, and garlic. If you want, you can add any other vegetables of your choice! This totally depends on personal preference, and if there’s any veggies in the fridge that need using up.
  • The seasoning: paprika, turmeric and onion powder.
  • Cremini mushrooms. These are for extra heartiness and flavor.
  • Split peas. I have tried this recipe with both yellow and green split peas, and both varieties yield a fantastic result.
  • Vegetable stock.
  • Potatoes. Use a starchy potato variety such as Russet or Yukon Gold for best results.
  • Apple cider vinegar. This is a great finishing touch to add just a subtle hint of tanginess to the soup.
  • Coconut milk. This it totally optional, but it really does take the texture of the soup to a whole new level.
  • Fresh basil for a hint of freshness.

How to make split pea soup

Firstly, add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened. Next, add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.

Now add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.

Now add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.

Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky. Season to taste with salt and pepper, and serve.

Tips for success

  • This soup is super versatile! Feel free to use any other vegetables of your choice, and adjust the spices/seasonings depending on your personal preference.
  • Adjust the amount of vegetable stock you use depending on personal preference. Using 3 1/2-4 cups will yield a thicker soup, while using 6 or more will lead to a thinner consistency.
  • Make sure not to turn the heat up too much when simmering, because this will cause the soup to dry out too quickly.
  • Feel free to bulk up the split pea soup by adding chickpeas or crispy tofu.
Vegan split pea soup with croutons

How to store and freeze vegan split pea soup

To store in the fridge: transfer the soup to a large airtight container and keep in the fridge for up to 5 days. You can reheat on the stove, or in the microwave in 60-second intervals until fully warmed through. It may be necessary to add extra liquid.

Vegetarian soup with mushrooms and potatoes

To freeze: transfer the soup to freezer-friendly bags or a freezer-friendly container, leaving 2cm room for expansion. Leave in the freezer for up to 3 months. To reheat from frozen, firstly allow the soup to thaw fully in the fridge. Then, reheat on the stove or in the microwave in 60-second intervals. Add extra vegetable stock as the soup is likely to be very thick.

Serving suggestions

Split pea soup with mushrooms and croutons

This is the perfect soup to serve with croutons, which are really easy to make using any bread of your choice. You also can’t go wrong with vegan split pea soup paired with homemade bread. Why not try it with my dinner rolls, olive oil skillet bread or tomato focaccia? All of these are really easy to make, and really level up the comfort food factor of the dish.

Other amazing vegan soup recipes

Vegetable soup with mushrooms and croutons

If you give this vegan split pea soup a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating!

Vegan split pea soup

Get the Recipe: Vegan Split Pea Soup Recipe

This vegan split pea soup is hearty, comforting and warming. Featuring potatoes, lots of vegetables and a few other simple ingredients, it's a perfect weeknight dinner for a cold evening. It's also gluten-free, dairy-free and freezer-friendly.
5 from 1 vote

Ingredients

  • 1 tbsp olive oil
  • 2 ribs celery, chopped
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 large yellow bell pepper, de-seeded and diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 5 oz cremini mushrooms, chopped
  • 4 1/2 oz split peas
  • 4 1/2 cups vegetable stock
  • 10 oz potatoes, peeled and diced
  • 1/4 cup apple cider vinegar
  • 1/3 cup coconut milk
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste

Equipment

  • Saucepan
  • Immersion blender

Instructions 

  • Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.
  • Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
  • Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
  • Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
  • Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.
  • Season to taste with salt and pepper, and serve.

Video

Notes

To store in the fridge: transfer the soup to a large airtight container and keep in the fridge for up to 5 days. Reheat on the stove, or in the microwave in 60-second intervals until fully warmed through. It may be necessary to add extra liquid.
To freeze: transfer the soup to freezer-friendly bags or a freezer-friendly container, leaving 2cm room for expansion. Leave in the freezer for up to 3 months. To reheat from frozen, firstly allow the soup to thaw fully in the fridge. Then, reheat on the stove or in the microwave in 60-second intervals. Add extra vegetable stock if necessary.
Calories: 302kcal, Carbohydrates: 48g, Protein: 12g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1412mg, Potassium: 1192mg, Fiber: 12g, Sugar: 10g, Vitamin A: 6221IU, Vitamin C: 98mg, Calcium: 78mg, Iron: 4mg