Go Back
–+ servings
Bowl of Split Pea Vegetable Soup with a spoon in it. Fresh parsley at the bottom left corner. Yellow napkin at the top side of the bowl. Wooden bowl with crispy round pretzels, some scattered around the bowl of soup.

Split Pea Vegetable Soup

4.23
AuthorMilena M
You don't want to miss this recipe! It's packed with healing ingredients and perfect for the cold winter days.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time50 minutes
Servings6 people

Ingredients
  

  • 2 tbsp Butter/Ghee, or oil of your choice
  • 1 Onion - small to medium size
  • 4 minced garlic cloves
  • 1 t Savory , dry
  • 1 t Thyme, dry
  • 1 t Oregano, dry
  • 2 Bay leaves
  • 1 Carrot, medium size
  • 1 Zucchini, medium size
  • 1 Potato, medium size
  • 1 can Coconut milk, or regular cream
  • Salt & Black Pepper to taste
  • 1½ cup Yellow Split Peas, rinsed, or green, or a mix of both
  • 1 tbsp Tomato paste
  • 1 thumb size Fresh Turmeric, or 1t Turmeric powder
  • 1 thumb size Fresh Ginger, or 1t Ginger powder
  • 1/4 cup Chopped Parsley
  • 2 tbsp Olive oil
  • 1500 ml Water or veggie stock, or a mix of both

Instructions

  1. Chop the onion, carrot, potato, and zucchini.
  2. In the same pot in which you will cook the soup, add the butter, let it melt, then add the chopped onion, and cook on medium heat for about two minutes.
  3. Next, add the dry herbs (savory, thyme, oregano, and bay leaves). Sautee for a few seconds so the herbs release their aroma.
  4. Add the minced garlic and cook for a minute before adding the chopped carrot, potatoes, and zucchini. Cook them for 2-3 minutes.
  5. Then, add the coconut milk, salt and black pepper. Mix everything well.
  6. Add the split pea, tomato paste, freshly grated turmeric, and ginger. Cook for about 5 minutes.
  7. Add the water. Cover and cook on low to medium heat for about 30 minutes. Stirring occasionally.
  8. 10 minutes before ready stir in the chopped parsley and olive oil.
  9. Taste the soup while cooking, if it needs more salt or spices.
  10. Serve hot. It tastes even better the next day.

Notes

If you don't have all the herbs or missing some, just use what you have available. Even pre-mixed herbs, like Italian mix, will work just fine.