Vegan Split Pea Soup

VeganGluten-FreeDairy FreeRefined Sugar-FreeNut-FreeEasyVegetarianSoy-Free

This Vegan Split Pea Soup is filling, flavorful and full of fiber and antioxidants! Split peas are a legume and high in protein, iron, fiber as well as other vitamins, minerals and phytonutrients. They’re just one of the veggie all-stars I included in this nourishing soup!

Split pea soup is a fantastic (and inexpensive) option for vegans or anyone trying to live a little healthier! It contains plant-based protein, iron, antioxidants and fiber. Traditional split pea soup contains ham, but in this vegan version I skipped the ham and loaded it up with veggies: cauliflower, celery and spinach.  I used low-sodium broth and boosted the flavor with two white onions and four cloves of garlic.  It is silky smooth and so satisfying in the winter months! Best of all, my kids will eat it. It’s the best way I know to get kids eating peas!

Vegetables in Vegan Split Pea Soup

I loaded this nourishing soup with vegetables! This makes it filling, flavorful, and packed with nutrients. You can add in any veggie that sounds good (one of the best things about soup!) but for this recipe, I went with…

  • Cauliflower
  • Onions
  • Spinach
  • Celery
  • Split peas (of course!)

The Mighty Split Pea

They aren’t the most exciting-sounding vegetable, but split peas can be so tasty! Cook them right and they’ll become an instant favorite…even with people who doubted it before! A few of the reasons I love cooking with split peas:

  • Split peas are extremely affordable.  I bought mine at Whole Foods for less than $1.
  • Split peas are a low-calorie food that is a good source of protein. They also provide vitamin A (for healthy eyes and skin), vitamin C and iron.
  • Split peas are an excellent source of dietary fiber, which has been shown to have a number of beneficial effects including decreased risk of coronary artery disease.

How to Make Creamy Vegan Split Pea Soup

Let’s get blending! You all know I use my blender non-stop for smoothies, but I also use and love it for soups. Carefully transfer cooked soup into your blender (you’ll have to do this in batches! Just work slowly and be careful not to burn yourself on hot soup!) and pulse it until it reaches your desired consistency. If you have an immersion blender, this is the perfect time to put it to use.

Health Benefits of Split Pea Soup

In addition to split peas, I’ve included cauliflower, spinach, and celery for extra nutrition! Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. Spinach and celery are both high in vitamins K, A and C as well as folate! All of these are low in calories and add delicious savory flavor to this Vegan Split Pea Soup.

More Delicious Soup Recipes

Chickpea Soup for the Soul
Quinoa Minestrone Soup
Easy Vegan Blender Pumpkin Soup
Creamy Vegan Carrot Ginger Soup
Vegan Thai Curry Coconut Soup
Moroccan Tomato & Chickpea Soup
Asparagus & Pea Soup with Parsley & Spinach
Roasted Butternut Squash Soup with Roasted Garlic

Quinoa Minestrone Soup

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Vegan Split Pea Soup

Vegan Split Pea Soup


  • Author: EatingbyElaine.com
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Diet: Vegan

Description

This Vegan Split Pea Soup is filling, flavorful and full of fiber and antioxidants! Split peas are a legume and high in protein, iron, fiber as well as other vitamins, minerals and phytonutrients. They’re just one of the veggie all-stars I included in this nourishing soup!


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 white onions, diced
  • 1/2 head cauliflower, chopped
  • 4 celery stalks, diced
  • 1 cup raw split peas
  • 8 cups low-sodium vegetable broth
  • 4 cloves garlic, minced
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground black pepper
  • 2 heaping cups fresh baby spinach
  • Garnish: Drizzle each bowl with olive oil, freshly ground black pepper, smoked paprika and/or lemon zest

Instructions

  1. In a 5.5-quart dutch oven, saute the diced onion in olive oil and a pinch of salt until translucent.
  2. Add the cauliflower, celery and split peas, broth, garlic, salt and pepper and bring to a boil on high heat.
  3. Once boiling, reduce heat to medium-low and simmer for 20 minutes or until cauliflower and split peas are softened completely. In the last 5 minutes of cooking add the spinach.
  4. Puree the soup in three batches in a high powdered blender on highest speed for smooth, creamy soup.  
  5. Garnish with a drizzle of olive oil, freshly ground black pepper, smoked paprika and/or lemon zest.
  • Category: Soup

Keywords: vegan split pea soup

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