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.
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