Split Pea and Zucchini Soup
Warm up with a hearty bowl of Split Pea and Zucchini Soup, a wholesome and nutritious blend of earthy split peas, tender zucchini, and aromatic herbs like thyme and oregano. This vegan-friendly recipe is bursting with vibrant flavors, thanks to the sautéed onions, carrots, garlic, and a dash of fresh lemon juice for brightness. The soup’s texture is perfectly balanced—partially blended for creamy comfort while leaving chunks of vegetables for a satisfying bite. Ready in just over an hour, this one-pot wonder is gluten-free, packed with plant-based protein, and an ideal choice for cozy weeknight dinners or meal prep. Serve it garnished with fresh parsley for a pop of color and enjoy a comforting dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 1 cup dried split peas
- 2 medium zucchini
- 1 medium yellow onion
- 2 medium carrots
- 3 large garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons parsley (optional, for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the dried split peas thoroughly under cold water and set them aside.
Dice the yellow onion, carrots, and zucchini into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, and sauté for 5 minutes until softened.
Add the minced garlic, dried thyme, and dried oregano to the pot. Cook for 1 minute until fragrant.
Stir in the rinsed split peas and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes or until the split peas begin to break down and soften.
Add the diced zucchini to the pot and season with salt and ground black pepper. Continue to simmer for another 15-20 minutes until the zucchini is tender and the soup thickens.
Use an immersion blender to partially blend the soup directly in the pot for a slightly creamy texture, leaving some chunks for a hearty consistency. Alternatively, transfer half of the soup to a blender, process it until smooth, and return it to the pot.
Taste and adjust the seasoning with additional salt and pepper, if needed. Stir in the lemon juice for a bright, fresh touch, if desired.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8436 mg | 367% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 68.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5205 mg | 111% | |
*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.
