Creamy Vegan Split Pea Soup
Warm, nourishing, and impossibly creamy, this vegan split pea soup is a wholesome comfort food that’s perfect for any time of year. Made with hearty dried green split peas, a medley of aromatic vegetables, and a splash of rich coconut milk, this plant-based recipe delivers a velvety texture without dairy. Infused with smoky paprika, earthy cumin, and herbaceous thyme, every spoonful bursts with layers of flavor. The soup comes together in just over an hour, making it an ideal option for meal prep or a cozy weeknight dinner. Served with a sprinkle of fresh parsley, this vibrant, protein-packed dish is as satisfying as it is nutritious. Whether you’re a vegan, vegetarian, or simply seeking a satisfying soup recipe, this creamy vegan split pea soup is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dried green split peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Vegetable broth
- 1 cup Canned coconut milk
- 1 Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the split peas thoroughly under cold water and set them aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, ground cumin, dried thyme, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
Pour in the vegetable broth and add the rinsed split peas and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45-50 minutes, stirring occasionally, until the split peas are soft and tender.
Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk and let the soup simmer for an additional 5 minutes to incorporate the flavors fully.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 386.2 g | 140% | |
| Dietary Fiber | 126.9 g | 453% | |
| Total Sugars | 73.4 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 8244 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
