Golden Split Pea Soup
Warm, comforting, and bursting with vibrant flavors, Golden Split Pea Soup is a wholesome meal that’s as nourishing as it is delicious. Featuring hearty yellow split peas simmered with a medley of fresh vegetables, aromatic spices like turmeric and cumin, and a bright splash of zesty lemon juice, this soup offers a harmonious balance of earthy and tangy notes. Its velvety texture can be customized to your liking—blend it smooth or leave it chunky for added heartiness. Ready in just over an hour, this one-pot recipe is perfect for meal prep or a cozy dinner on chilly evenings. Garnish with fresh parsley for a pop of color and serve alongside crusty bread or a crisp salad for a satisfying and healthy meal. Packed with plant-based protein and rich in flavor, this split pea soup is a golden treasure in every bowl.
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Recipe Information
Ingredients
- 2 cups yellow split peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 lemons, juiced
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the yellow split peas under cold water until the water runs clear. Set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the turmeric powder and cumin powder, allowing the spices to toast slightly for 30 seconds.
Add the vegetable broth, split peas, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 45-50 minutes, or until the split peas are tender and beginning to break down.
Remove the bay leaf and use an immersion blender to blend the soup until it reaches your desired consistency. For a chunkier soup, skip the blending step.
Season the soup with salt, black pepper, and lemon juice, stirring to combine.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or a green salad for a complete meal.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 139.0 g | 496% | |
| Total Sugars | 78.1 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 9179 mg | 195% | |
*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.
