Smoky Split Pea and Root Vegetable Soup
Warm up with a comforting bowl of Smoky Split Pea and Root Vegetable Soup, a hearty, plant-based dish infused with layers of rich, smoky flavor. This recipe combines tender split peas with a medley of earthy root vegetables like carrots, parsnips, and celery, all simmered in a fragrant broth seasoned with smoked paprika, cumin, and thyme. Perfect for cozy nights, this soup offers the ideal balance of creaminess and texture, with the option to purée for a velvety finish or leave it chunky for a rustic feel. Ready in just over an hour, this vegan-friendly soup is as nourishing as it is satisfying, making it a great way to warm up any season. Garnish with fresh parsley and an extra pinch of smoked paprika for a visually stunning and flavorful presentation. Perfect for meal prep or serving a crowd, this recipe will become a go-to favorite for soup lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large carrots
- 2 medium parsnips
- 2 large celery stalks
- 4 large garlic cloves
- 2 cups dried split peas
- 6 cups vegetable broth
- 2 cups water
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley
- 1 pinch smoked paprika (optional, for garnish)
Instructions
Peel and dice the onion, carrots, and parsnips into small, even cubes (about 1/2-inch). Thinly slice the celery stalks and mince the garlic cloves.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, or until it begins to soften.
Add the carrots, parsnips, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight golden color.
Stir in the minced garlic, smoked paprika, cumin, and thyme. Cook for 1 minute until the spices are fragrant.
Add the dried split peas to the pot, followed by the vegetable broth and water. Stir to combine all ingredients evenly.
Toss in the bay leaf and season with salt and black pepper. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 50-60 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Once cooked, remove the bay leaf and use an immersion blender to purée part of the soup directly in the pot if you prefer a creamier texture. Alternatively, leave it chunky for a more rustic feel.
Taste the soup and adjust seasoning with additional salt or smoked paprika, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley and an optional pinch of smoked paprika for extra smokiness. Serve warm.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 9.7 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1056 mg | 22% | |
*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.
