Vegan Split Pea Soup Recipe

I absolutely love this Vegan Split Pea Soup Recipe because it’s like a warm hug in a bowl on chilly days. It’s not only super hearty and filling but also packed with wholesome ingredients that make you feel good all over. Whenever I’m craving something comforting yet nourishing, this soup always hits the spot.

You’ll find that this recipe is wonderfully simple to make, with minimal ingredients but maximum flavor. Whether you’re a longtime vegan or just dabbling in plant-based meals, this soup works beautifully as a weeknight dinner or a meal prep favorite that keeps giving throughout the week.

this Recipe

Ingredients You’ll Need

All these ingredients combine to create a soup that’s both delicious and comforting. I recommend getting fresh veggies like onion and carrots for the best flavor, and it’s handy to rinse your split peas well to avoid any grit.

• Yellow onion: Adds a naturally sweet and savory base that mellows beautifully when sautéed.
• Large carrot: Gives a subtle sweetness and vibrant color to the soup.
• Ribs of celery: Provides freshness and a little crunch if you leave the soup chunky.
• Sweet potato (or Yukon gold potato): Adds creaminess and natural sweetness to balance the earthy split peas.
• Garlic cloves: Minced fresh garlic gives a warm aromatic lift.
• Smoked paprika: For a subtle smoky depth that makes the soup extra cozy.
• Dried oregano: Brings a herby note that pairs nicely with the veggies and legumes.
• Vegetable broth: The soul of the soup—choose a good-quality or homemade broth for best results.
• Green split peas: The main protein and fiber source; rinse well to remove any dust or debris.
• Salt: Essential for flavor balance; adjust to taste at the end.

Variations

I love experimenting with this Vegan Split Pea Soup Recipe to suit different moods or seasons. You can easily tweak spices or veggies and still end up with a fantastic bowl of comfort. Don’t hesitate to put your own spin on it!

• Spicy Twist: I once added chipotle powder and a splash of hot sauce—it gave the soup a smoky heat that my family couldn’t get enough of.
• Add Greens: Toss in spinach or kale in the last 10 minutes for an easy nutrient boost and fresh color.
• Chunky or Smooth: I usually blend half for creaminess but leave the rest chunky to enjoy different textures.
• Use Different Veggies: Sometimes I swap sweet potato for butternut squash—it’s just as delicious!

How to Make Vegan Split Pea Soup Recipe

Step 1: Sauté Your Veggies the Right Way

Start by dicing the onion, carrot, and celery into small, even pieces so they cook evenly. I like to sauté them over medium-high heat in a large stockpot using just a little water or vegetable broth instead of oil—it keeps things lighter without sacrificing flavor. Stir frequently and let them soften for about 7-8 minutes until they’re beautifully translucent and sweet.

Step 2: Add Garlic, Spices, and Potatoes

While the veggies are softening, mince your garlic cloves finely. Toss them into the pot with the diced sweet potatoes, smoked paprika, oregano, and salt. Sauté everything together for about 1 minute—this brings out the aromatic flavors before adding liquid. Trust me, it makes a world of difference.

Step 3: Pour in Broth and Split Peas

Next, add the vegetable broth to the pot. Then give your green split peas a good rinse under cold water, picking out any odd bits you might spot—it’s a little extra work that pays off in clean, smooth soup. Drain them well before adding to the pot. Give everything a good stir to combine.

Step 4: Simmer Until Perfectly Tender

Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about an hour, stirring off and on to prevent sticking. You’ll know it’s ready when the split peas are soft and the veggies melt together beautifully. If it gets too thick, add a splash more broth or water to loosen it.

Step 5: Blend or Serve Chunky

This part is all about what you like best. I usually pull out my immersion blender and pulse the soup to a creamy consistency while leaving some chunks for texture. If you don’t have one, carefully transfer batches to a regular blender—just be very cautious with the hot liquid to avoid spills. Once blended (or not!), taste and adjust salt and pepper as needed.

How to Serve Vegan Split Pea Soup Recipe

Garnishes

I love topping my soup with freshly chopped parsley or cilantro for a pop of green and freshness. A squeeze of lemon juice brightens up the deep flavors beautifully, and if you like it spicy, a dash of chili flakes or a swirl of vegan sour cream makes it extra special.

Side Dishes

For a simple yet satisfying meal, I pair this split pea soup with crusty whole-grain bread or garlic toast. Sometimes I serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

When serving friends, I like to ladle the soup into rustic bowls and garnish with a drizzle of smoked paprika oil and a sprinkle of toasted pumpkin seeds for crunch. For cozy Sunday dinners, setting the table with fresh herbs and warm bread baskets always elevates the experience.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to 4 days. I like to let it cool completely before storing to maintain freshness. Leftovers often taste even better the next day after the flavors have had time to meld.

Freezing

I’ve frozen vegan split pea soup many times with great success. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space at the top, as soups expand slightly when frozen.

Reheating

To reheat, simply thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick after reheating. This keeps the soup cozy and just as tasty as when freshly made.

FAQs

Final Thoughts

I’ve come to think of this Vegan Split Pea Soup Recipe as my trusty kitchen companion—simple, nurturing, and always satisfying. It’s perfect when you want to slow down and savor something wholesome, and it’s amazingly forgiving for cooks of all levels. Give it a try and I promise you’ll find yourself making it again and again, especially once you see how effortlessly it warms both heart and belly!

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