There is one thing I can eat every day, and that is soup! A nourishing, soothing, and satisfying bowl of goodness. And guess what? This split pea vegetable soup is one of them! It’s full of flavor, easy to make, and perfect for a chilly day. The extra warmth you feel when you take a spoonful feels like a cozy blanket wrapping you inside out.
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This delicious split pea vegetable soup can be easily made dairy-free. The only dairy product I use is a little bit of butter when sautéing the veggies. And of course, you can substitute it with an oil of your choice to make it vegan.
Another great plus to this recipe is how quick it is to make! You can have it ready in less than an hour, perfect for lunch or a light dinner.
About this recipe
For this recipe, I use a yellow split pea. They don’t require presoaking like lentils, and they are easier to digest. Plus, they make the soup creamier. You can also use green peas if that’s what you have. The difference between those two is that green peas are sweeter, whereas yellow peas have more of a mild and nutty flavor. Combining both can be a great idea too.
Both seeds have similar nutritional values. They provide a generous amount of minerals, such as B vitamins and fiber, and they are high in protein and very low in fat, rich in manganese, vitamin C, copper, and zinc. They are very good at managing the blood sugar in the body, thanks to the high fiber content, which prevents blood sugar levels from rising too quickly after a meal. (Source)
As you can see, you are not only making a delicious soup but also providing your body with a good amount of nutrients in addition to all the benefits from the other veggies and herbs that are added to the soup.
How to make split pea vegetable soup: step by step
- Using the pot in which everything else will cook, I add the chopped onion and sauté it with a little bit of butter
- Then, I add the garlic and herbs. Let them cook for a few minutes to release their aromas.
- After that, I add the chopped potato, carrot, and zucchini. Let them cook for a few more minutes, and then I added the coconut milk, salt, and black pepper.
- Next, mix in the split peas, tomato paste, freshly grated turmeric, and ginger. Cook for about 5 minutes.
- Add the water. Cover and cook on low to medium heat for about 30 minutes.
- 10 minutes before it is ready, stir in the chopped parsley and olive oil. Check if it needs more salt and black pepper.
And that’s all to it! Perfect split pea vegetable soup!
I think soups in general are easy to make, plus you end up with a big pot of soup for a few days ahead. If you don’t want to eat soup every day, you can also freeze it. Simply transfer it to a glass container or individual portions and keep it in the freezer. Just make sure it has completely cooled before you do that.
Storage and reheating
The soup can be stored in the pot in which it has been cooked or in an airtight container in the fridge for up to 3 days. You can freeze it in an airtight container for up to 3 months.
Reheat from the fridge until the desired temperature. Frozen soup can be defrosted in the fridge first and reheated after.
More recipes to try
Pumpkin soup with coconut milk – This recipe is full of warming herbs and spices that are perfectly paired with the sweetness of roasted pumpkin puree and coconut milk.
Tarator: traditional Bulgarian cold summer soup – This soup is my favorite thing to make and eat during the hot summer days. Not only is it very easy to make, but it’s also refreshing and good for you too!
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Split Pea Vegetable Soup
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
- Chop the onion, carrot, potato, and zucchini.
- 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.
- Next, add the dry herbs (savory, thyme, oregano, and bay leaves). Sautee for a few seconds so the herbs release their aroma.
- Add the minced garlic and cook for a minute before adding the chopped carrot, potatoes, and zucchini. Cook them for 2-3 minutes.
- Then, add the coconut milk, salt and black pepper. Mix everything well.
- Add the split pea, tomato paste, freshly grated turmeric, and ginger. Cook for about 5 minutes.
- Add the water. Cover and cook on low to medium heat for about 30 minutes. Stirring occasionally.
- 10 minutes before ready stir in the chopped parsley and olive oil.
- Taste the soup while cooking, if it needs more salt or spices.
- Serve hot. It tastes even better the next day.
Hi lovely lady: do I need to soak the split peas beforehand?
Hi Claire,
No, there is no need to soak them, just rinse and use straight away.