This vegan split pea soup is hearty, comforting and warming. Featuring potatoes, lots of vegetables and a few other simple ingredients, it’s a perfect weeknight dinner for a cold evening. It’s also gluten-free, dairy-free and freezer-friendly.
The best thing about this soup is just how flavorful it is. I don’t do bland or watery soups. This one has a thick, cozy texture. It also features potatoes, mushrooms and lots of vegetables which add texture and flavor alike. The split peas are an ideal soup ingredient because they add so much richness and allow the soup to thicken up to perfection.
Ingredients you need for vegan split pea soup
The ingredients for this soup are very simple and accessible. Nothing fancy required at all, and you get maximum flavor out of them!
Firstly, add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened. Next, add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
Now add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
Now add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 2 ribs celery chopped
- 1 large onion diced
- 2 medium carrots diced
- 1 large yellow bell pepper de-seeded and diced
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp onion powder
- 5 oz cremini mushrooms chopped
- 4 ½ oz split peas
- 4 ½ cups vegetable stock
- 10 oz potatoes peeled and diced
- ¼ cup apple cider vinegar
- ⅓ cup coconut milk
- ¼ cup fresh basil chopped
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
Instructions
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Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.
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Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
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Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
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Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
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Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.
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Season to taste with salt and pepper, and serve.
