Vegetarian Split Pea Soup Recipe
Protein-packed, fiber-rich, and 100% plant-based to keep you warm and cozy all through soup season (which is every season).
Servings: 4
Ingredients
- 2 tablespoons avocado oil
- 2 cups finely diced yellow onion ~2 medium onions
- 1½ cups finely diced carrot ~4 carrots
- 1½ cups finely diced celery ~4 stalks
- 1 tablespoon minced garlic ~4 cloves
- 2 cups green split peas
- 8 cups rich vegetable stock
- 1 bouquet parsley, thyme and oregano OR 1 tablespoon dried Italian seasoning
- 1 bay leaf
- 1½ teaspoon ground cumin
- 1 tablespoon tamari
- sea salt and black pepper to taste
- 4 cups baby spinach
- optional suggested garnishes: fresh or roasted green peas, toasted croutons, chopped fresh parsley and chives
Instructions
- Sauté diced carrots, diced celery, diced onions, and minced garlic in avocado oil over medium heat in a very large soup pot.
- Add split peas, broth, dried herbs, spices, and tamari to pot. Bring to a boil, reduce the heat, and simmer for 1½ hours or until split peas are soft and broken down.
- Remove pot from heat and fish out the bay leaf. Taste and adjust seasoning with salt and pepper.
- Place baby spinach and about 2 cups of hot soup in high power blender or food processor. Carefully blend spinach into soup until completely incorporated. Add more soup (or hot broth) to the blender if needed.
- Pour blended soup back into pot and stir to combine.
- Ladle soup into bowls. Garnish with roasted or fresh peas, soup croutons, or fresh chopped herbs if using.
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Notes
Store leftover Vegetarian Split Pea Soup in an airtight container in the refrigerator for up to five days or freezer for two months. Re-heat on stovetop, adding a few tablespoons of broth to "loosen" frozen soup in the pot.