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
Vegan Split Pea Soup
Ingredients
- 1 lb green split peas
- 4 cloves garlic minced
- 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
- 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.
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