Vegan Split Pea soup

5 from 2 votes

This delicious vegan split pea soup is hearty, comforting & healthy. Packed full of flavour with herbs, veggies & green split peas, it's fibre and protein rich too.

Course Dinner, Lunch, Soup

Cuisine International, Polish

Keyword split pea soup, vegan

Prep Time 15

Cook Time 55

Soaking time 10

Total Time 1 10

Servings servings

Calories 444kcal

Author Jo Allison

Equipment

Ingredients

500 g green or yellow split peas soaked overnight, drained and rinsed (see notes)
200 g onion (1 large) peeled and roughly chopped
3 cloves garlic peeled and finely chopped or minced
260 g carrots (3 medium) peeled and roughly chopped
100 g parsnip (1 medium) peeled and roughly chopped
80 g celery (2 sticks) roughly chopped
260 g potatoes (2 medium) peeled and diced,
190 g cabbage (half a small) thinly sliced or shredded; any cabbage will do here, you can a also use other greens like kale or spring greens
1.5 tablespoon dried marjoram + extra to taste if required at the end of cooking
2 tablespoon smoked paprika + extra to taste if required at the end of cooking
4 bay leaves
5 allspice berries
few sprigs of fresh thyme feel free to substitute with couple of teaspoon of dried
2-3 tablespoon soy sauce or tamari
2 ltr vegetable stock can be homemade, stock cube or veg bouillon
2 tablespoon rapeseed/olive oil
salt and pepper to taste

Metric - US Customary

Instructions

Prepare onions, garlic, celery, carrots and parsnip as per above.
In a large casserole style pot (dutch oven) or a stock pot heat up couple of tablespoons of oil. Add chopped onions, garlic, celery, carrots and parsnip and sauté until softened. (approx 10 min)
If you vegetables start to stick a bit help them along with a splash of water.
Add all your herbs and spices, mixed them in and fry for another minute.
Add split peas followed by the stock and give everything a good stir.
Cover, bring to a boil, lower the heat to medium and simmer (stirring from time to time) until split peas are tender 30-35 minutes (timing for soaked peas, it will take longer if you haven't soaked them).
In the meantime, peel and cube potatoes and thinly slice or shred the cabbage.
Once split peas are tender add potatoes and cabbage and stir them in.
Cover and cook for another 10 minutes or until potatoes are tender.
Next, adjust seasoning by adding soya sauce and some extra smoked paprika and marjoram (if required and according to your taste).
Remove bay leaves, allspice berries and thyme stalks before giving the soup a blend with stick (immersion) blender until you reach desired consistency. Feel free to have it as smooth or leave as chunky as you want.
Taste again and season with salt and pepper if required.
Soup is now ready to serve, enjoy!

Notes

Nutritional information is approximate, per serving based on 6 servings and should be treated as a rough guideline only.
I highly recommend soaking split peas before cooking even though it's not strictly necessary. Soaked peas cook much quicker and they are also easier to digest. If you decide not to soak your split peas your cooking time will be longer.
Store in the fridge in the airtight container for up to 5 days or freeze for up to 3 months.

TIPS:

Soak your split peas. Shorter cooking time and easier to digest.

Rinse, rinse, rinse. Whether you are soaking your split peas or not make sure to rinse them really well to get rid of any impurities and/or debris that might have gotten mixed up with them.

Adjust liquid according to your preference. I use 2 litres (8.5 cups) of stock in my soup and find it to be spot on. It's quite a thick soup but that's how we like it. Feel free to adjust the amount of stock you use but I would start with 2 litres and go from there. You can always add more stock later.

Consider making this soup ahead. For some reason it always taste better the following day after reheating. Having said that, it is lovely on the day you make it too.

Peel and cut your potatoes just before you need them as they quickly turn brown due to oxidation. Alternatively, you can always keep peeled and cubed potatoes covered in water until required.

Nutrition