Split Pea Soup with Tempeh Bacon and Chipotle Cream
Transform your weeknight dinner with this hearty and protein-packed Split Pea Soup with Tempeh Bacon and Chipotle Cream! This plant-based twist on a classic soup combines the smoky depth of marinated tempeh bacon, the gentle heat of chipotle-infused cream, and the comforting earthiness of split peas. Featuring wholesome ingredients like fresh vegetables, fragrant thyme, smoked paprika, and creamy yogurt or sour cream, this recipe delivers layers of flavor in every bite. Perfectly balanced, it's both satisfying and nourishing, with a velvety texture achieved through partial blending. Garnished with crispy tempeh strips and a drizzle of smoky chipotle cream, this soup is a feast for the senses. Ready in about an hour, it's ideal for cozy nights or meal prep. Don't miss out on this gluten-free, protein-rich dinner idea that elevates comfort food to gourmet status!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup dried green split peas
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 8 ounces tempeh, sliced into thin strips
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1 cup plain unsweetened yogurt or sour cream
- 1 teaspoon chipotle in adobo sauce, finely minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water and set them aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the rinsed split peas to the pot along with the vegetable broth, bay leaf, thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 50-60 minutes, or until the peas are soft and the soup has thickened. Stir occasionally to prevent sticking.
While the soup is cooking, prepare the tempeh bacon. In a small bowl, whisk together the soy sauce, maple syrup, and liquid smoke. Place the sliced tempeh in a shallow dish and pour the marinade over it, ensuring each piece is coated. Let it marinate for 10-15 minutes.
Heat a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes on each side until golden brown and crispy. Remove from the pan and set aside on a paper towel to absorb any excess oil.
In a small bowl, mix the plain yogurt or sour cream with the finely minced chipotle in adobo sauce. Stir until smooth and adjust seasoning if needed.
Once the soup is ready, use an immersion blender to blend it partially for a creamy yet textured consistency, or leave it chunky as desired. Remove the bay leaf before blending.
Ladle the soup into bowls and top each serving with a drizzle of chipotle cream, a few slices of tempeh bacon, and a sprinkle of fresh parsley for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1909 mg | 83% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1784 mg | 38% | |
*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.
