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.
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.
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. Also, 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.
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 added the chopped onion and sautéed it with a little bit of butter
- Then I added the herbs and garlic. Let them cook for a few minutes to release their aromas.
- Add the chopped potato, carrot, and zucchini. Let them cook for a few more minutes, and then I added the coconut milk, water, and split peas.
- And last, I mixed in the grated ginger, turmeric, and chopped parsley. Add the water and a little bit of olive oil.
- Cook the soup for about 50 minutes, stirring occasionally. I check mid-way if I need to add more salt or 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.
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Well, that’s it from me for now. I hope you make this recipe and enjoy it as much as I did!
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Split Pea Vegetable Soup
- 2 tbsp Butter/Ghee or oil of your choice
- 1 Onion – small to medium size
- 1 t Savory dry
- 1 t Thyme dry
- 1 t Oregano dry
- 2 Bay leaves
- 4 garlic cloves
- 1 Carrot medium size
- 1 Zucchini medium size
- 1 Potato medium size
- 1 can Coconut Milk or regular cream
- 1½ cup Yellow Split Peas or green, or a mix of both
- 1 thumb size Fresh Turmeric or 1t Turmeric powder
- 1 thumb size Fresh Ginger or 1t Ginger powder
- 1 bunch Parsley about 1/2 cup chopped
- 2 tbsp Olive oil
- 1500 ml Water or veggie stock, or a mix of both
- Salt & Black Pepper to taste
- Chope the onion, carrot, potato, zucchini, and garlic.
- In the same pot in which you will cook the soup, add the butter, let it melt, then add the chopped onion, and the dry herbs (savory, thyme, oregano, and bay leaves). Sautee for about 5min. on medium heat.
- Add the chopped garlic and cook a minute or two before adding the chopped carrot, pot, and zucchini.
- Add salt and pepper. Mix everything well.
- Add the coconut milk, split peas, and freshly grated turmeric and ginger. Mix everything.
- Chop the parsley and add to the pot.
- Add the water and the olive oil. Cover and cook on slow to medium heat for about 50min. Stirring ocasionaly.
- Taste the soup midway through cooking, if it needs more salt or spices.