Split Pea Soup
This vegan split pea soup has the creamy texture you love, a divine smoky flavour, and lots of tender potatoes and carrots. So easy too!
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cups dried split peas green or yellow, preferably soaked*,400g
- 8 cups vegetable broth 2 litres
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 2 large carrots sliced
- 2 medium potatoes diced
- 2 tablespoons fresh parsley chopped, for garnish
For the Croutons:
- 2 cups vegan white bread cubed, like ciabatta or sourdough
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
*Soak the split peas:
- For the best taste and texture, soak your peas before beginning the soup recipe. First, rinse and sort the peas, removing any pieces of dirt, rocks, or skins. Place the peas in a pot and cover with cold water so that the water is at least an inch above the peas.
- Soak at room temperature. Green peas are softer and should be soaked for 2 hours. Yellow peas are harder and should be soaked overnight.
Make the soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant, stirring frequently.
- Add the rinsed split peas, vegetable broth, bay leaves, thyme, smoked paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes for green peas/60 minutes for yellow peas, or until the split peas are tender.
- After the peas are tender, add the sliced carrots and diced potatoes.
- Continue to simmer for an additional 20-25 minutes, or until the carrots and potatoes are tender.
- For a smoother consistency, use an immersion blender to partially blend the soup or transfer 2 cups of soup to a blender and blend until smooth.
- While the soup finishes cooking, preheat your oven to 375°F (190°C).
- Toss the began bread cubes with olive oil, salt, garlic powder, and thyme until evenly coated.
- Spread the cubes in a single layer on a baking sheet and bake for 10 minutes, or until golden and crispy, turning halfway through.
- Remove bay leaves, adjust seasonings as needed, and ladle the soup into bowls.
- Top with croutons and garnish with fresh parsley, if desired.
Notes
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you have leftovers that you won't be able to finish within a few days, freeze them for later. Transfer the soup into freezer-safe containers or storage bags and freeze for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat or in the microwave. If the soup becomes too thick, add a bit more vegetable broth or water as needed.
Nutrition
Calories: 439kcal | Carbohydrates: 68g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 1840mg | Potassium: 1081mg | Fiber: 20g | Sugar: 11g | Vitamin A: 4452IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 5mg