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    Vegan Split Pea Soup

    May 10, 2022 by Sara Tercero 2 Comments

    Jump to Recipe Print Recipe
    image Vegan Split Pea Soup
    Vegan Split Pea Soup

    The best split pea soup

    This vegan split pea soup is incredibly smooth, flavorful and nutritious. This soup recipe features sweet butternut squash along with celery, peas and spinach to give it a fresh take on the original. Then we top it with some roasted maple and ginger carrots and Brussels sprouts to really knock the flavor out of the park.

    What are split peas?

    Split peas are a legume that are also called "field peas". They are low in fat and high in fiber. They are hulled and split which makes them a quicker cook than many legumes. There is no need to soak split peas before cooking with them.

    What is split pea soup

    Classically split pea soup is made with pork, giving it a smoky flavor. In my vegan split pea soup recipe we leave out the ham and instead add smoked paprika and turmeric to mimic that hammy flavor. Additionally, the carrot and Brussel sprout topper add more texture and smoky flavor like bacon or ham. Usually split pea soup has minimal vegetables cut very small and a very smooth texture. I like to add more veggies to mine for both flavor and textural interest because split peas are very smooth when cooked.

    INGREDIENTS FOR VEGAN SPLIT PEA SOUP

    The ingredients for this soup recipe are available year round and are very economical. This is a great family meal with some crusty bread or a side of rice.

    • green split peas
    • garlic
    • olive oil
    • celery
    • butternut squash
    • turmeric
    • smoked paprika
    • salt
    • frozen peas
    • baby spinach

    INGREDIENTS FOR MAPLE GINGER CARROTS AND BRUSSELS SPROUTS

    Although this soup is incredible with the addition of the Maple Ginger Carrots and Brussels sprouts, you may omit them and still have a delicious soup.

    • brussels sprouts
    • garlic
    • ginger
    • carrots
    • salt and pepper
    • maple syrup
    • soy sauce

    HOW TO MAKE VEGAN SPLIT PEA SOUP

    This soup is very easy to make. If you want to simplify further, leave out steps 2 and 3 and simply add everything to the pot in step one and cook until the split peas are soft.

    • Start by rinsing split peas several times then putting in a pot with water to cover plus 3 inches above and bring to a boil.
    • Sauté garlic and onion in olive oil over medium heat until browning in a separate saute pan.
    • Add celery, carrots and butternut squash to onion and garlic. Season with salt and pepper and cook for 10-15 minutes stirring often until all veggies have some color.
    • Add sautéed veggies to pot with split peas then add turmeric, smoked paprika and salt and bring to a boil then simmer stirring often about 20 minutes more until split peas turn into this silky soft consistency.
    • Lastly add in frozen peas and baby spinach to hot soup and stir in. Top with crushed pepper, herbs, black pepper and Maple Ginger Carrots and Brussel Sprouts.

    HOW TO MAKE MAPLE GINGER CARROTS AND BRUSSELS SPROUTS

    I love this method of starting a dish on the stovetop and finishing in the oven. It simplifies cooking and makes it less maintenence.

    • In an oven safe sauté pan fry garlic and ginger until fragrant then add in 8 oz halved brussels and 4 peeled and chopped carrots plus a sprinkle of salt and pepper.
    • Then throw the pan in the oven at 425 for 20 mins tossing once halfway and adding maple syrup and soy sauce for 5 additional minutes at the end of cooking.

    Other delicious vegan soups

    • Easy Cream of Tomato Soup
    • Golden Chickpea Noodle Soup
    • Chickpea Minestrone
    • Easy Bean and Veggie Chili
    overhead view of a white bowl with vegan split pea soup with roasted carrots and brussels sprouts.

    Vegan Split Pea Soup

    This vegan split pea soup is incredibly smooth, flavorful and nutritious. This soup recipe features sweet butternut squash along with celery, peas and spinach to give it a fresh take on the original.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Course dinner, lunch, Main Course, Soup
    Cuisine American, vegan
    Servings 8
    Calories 271 kcal

    Ingredients
      

    • 1 lb green split peas
    • 4 cloves garlic minced
    • 1 onion chopped small
    • 2 tsp olive oil
    • 4 stalks celery chopped
    • ½ butternut squash peeled, deseeded and chopped
    • 1 tbsp ground tumeric
    • 1 tsp smoked paprika
    • 1 tsp salt
    • ¼ cup frozen peas
    • 2 carrots peeled and sliced
    • 1 cup baby spinach

    Maple Ginger Carrots and Brussels Sprouts

    • 8 oz brussels sprouts halved
    • 1 clove garlic chopped
    • 1 tbsp ginger chopped
    • 4 carrots peeled, chopped
    • salt
    • pepper
    • 1 tbsp maple syrup
    • 1 tbsp soy sauce

    Instructions
     

    • Start by rinsing split peas several times then putting in a pot with water to cover plus 3 inches above and bring to a boil.
    • Sauté garlic and onion in olive oil over medium heat until browning in a separate saute pan.
    • Add celery, carrots and butternut squash to onion and garlic. Season with salt and pepper and cook for 10-15 minutes stirring often until all veggies have some color.
    • Add sautéed veggies to pot with split peas then add turmeric, smoked paprika and salt and bring to a boil then simmer stirring often about 20 minutes more until split peas turn into this silky soft consistency.
    • Lastly add in frozen peas and baby spinach to hot soup and stir in. Top with crushed pepper, herbs, black pepper and Maple Ginger Carrots and Brussel Sprouts.

    Maple Ginger Carrots and Brussel Sprouts

    • In an oven safe sauté pan fry garlic and ginger until fragrant then add in 8 oz halved brussels and 4 peeled and chopped carrots plus a sprinkle of salt and pepper.
    • Then throw the pan in the oven at 425 for 20 mins tossing once halfway and adding maple syrup and soy sauce for 5 additional minutes at the end of cooking.

    Nutrition

    Calories: 271kcalCarbohydrates: 50gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 475mgPotassium: 1062mgFiber: 18gSugar: 10gVitamin A: 10976IUVitamin C: 41mgCalcium: 98mgIron: 4mg
    Keyword comfortfood, cozy, creamy, soup, vegan
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Gigi Naples

      December 07, 2023 at 9:41 pm

      Loved this soup . However , the ingredients don’t include the onions and carrots added to the soup . Not a big deal , I guessed and used two carrots and a small onion . Can’t wait to try you other recipes .

    2. Sara Tercero

      December 09, 2023 at 7:23 am

      Oh no! Sorry about the typo! I will fix it!

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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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