Description
This hearty Vegan Split Pea Soup is a comforting and nutritious meal featuring tender split peas simmered with aromatic vegetables and herbs. Enhanced with smoky paprika and fresh lemon juice, it offers a rich depth of flavor that’s perfect for a cozy lunch or dinner. Topped with fresh parsley and optional parmesan for an extra touch, this plant-based soup is both satisfying and wholesome.
Ingredients
Scale
Soup Base
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
Seasonings and Herbs
- 2 bay leaves
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Main Ingredient
- 1 lb bag dry split peas, rinsed
Liquids
- 6 cups vegetable broth, plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
Optional Toppings
- Cracked pepper
- Parmesan cheese
- Chopped fresh parsley
Instructions
- Sauté vegetables: Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add spices and peas: Stir in bay leaves, black pepper, sea salt, fresh or dried thyme, dried oregano, smoked paprika, and the rinsed split peas. Cook for another minute, stirring constantly to combine all flavors.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the split peas are very soft and the soup thickens, about 60 minutes.
- Finish the soup: Once the peas are tender, stir in the tamari for a touch of umami and the fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and top with cracked pepper, optional parmesan cheese, and chopped fresh parsley if desired. Adjust salt and pepper to taste before serving.
Notes
- For a creamier soup, you can blend part or all of the soup with an immersion blender.
- Adjust the thickness by adding more vegetable broth or water to reach your preferred consistency.
- Omit parmesan and tamari if strictly vegan; use nutritional yeast as a cheesy alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Split peas do not require pre-soaking but rinsing them well reduces impurities.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg
