Description
Making this vegan split pea soup is fun! This vegan split pea soup recipe made with yellow split peas is flavourful, yet requires little ingredients. Enjoy!
Ingredients
Units
Scale
- 500g (1lb) dried yellow split peas
- 30ml (2 tbsp) olive oil
- 1 onion, peeled and chopped
- 1 leek, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 2 celery ribs, washed and chopped
- 2 carrots, peeled and chopped
- 1 bay leaf
- 5ml (1 tsp) dried oregano
- 2ℓ (8 cups) vegetable stock
Instructions
- Soak the split peas overnight in plenty of water. Drain and rinse them the next day and set aside the next day.
- Gently fry the onion, leek and garlic until the vegetables have softened, which would take around 5 minutes.
- Add the celery and carrots, then continue frying for another 5 minutes.
- Pour in the split peas, bay leaf, oregano and stock, then give the mixture a stir.
- Bring the soup to a slow simmer and continue to cook for an hour or until the lentils are tender.
- At the point you can decide to eat a chunky soup and serve it as is or blend everything until it’s completely smooth. In my case, I blended 50% of the smooth and stirred it back in, enjoying both worlds!
- Season to taste and serve with vegan milk or cream, and chopped parsley.
Notes
- Split peas are thirsty, so keep an eye on the water levels while the soup is cooked. You might end up with more of a stew than a soup, which is not necessarily a bad thing. It’s better to end up with a thick soup that you can slowly water down than a watery soup, which is trickier to fix.
- Feel free to experiment with different bay leaf substitutes or celery substitutes if you can't get hold of any.
- Prep Time: 15 minutes
- Cook Time: 1 hours 15 minutes
- Category: Main Course
- Cuisine: English
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 9.1 g
- Sodium: 35 mg
- Fat: 5.8 g
- Carbohydrates: 58 g
- Fiber: 22.7 g
- Protein: 21.4 g