This Vegan Split Pea Soup Recipe is one of those cozy, comforting dishes that just feels like a warm hug on a chilly day. You’ll find it so satisfying, not just because it’s packed with nutrients, but also because it’s incredibly easy to make and uses simple, wholesome ingredients. I love this soup because it’s naturally hearty and creamy without needing any dairy, making it perfect for both vegans and anyone looking to eat a little lighter.
When I first tried this Vegan Split Pea Soup Recipe, I was blown away by how well the smoky paprika and sweet potato complement the earthiness of the split peas. It’s a great recipe to make ahead, so you can have a healthy meal waiting for you when life gets busy. Whether you’re meal prepping or just craving a bowl of something nourishing and delicious, this recipe is definitely worth keeping in your weekly rotation.
Why You’ll Love This Recipe
- Simple, Whole Ingredients: This Vegan Split Pea Soup Recipe focuses on pantry staples and fresh veggies you can easily find.
- Naturally Creamy and Filling: The split peas and sweet potato create a deliciously thick texture without any cream.
- Customizable Comfort: Whether you blend it silky smooth or leave it chunky, this soup adapts to your mood and taste.
- Great for Meal Prep: Make a big pot once, and it stores perfectly for lunches or quick dinners all week.
Ingredients You’ll Need
Each ingredient in this Vegan Split Pea Soup Recipe plays a role in building layers of flavor and texture, so it’s worth choosing quality produce and broth. Fresh veggies and a good vegetable broth really make the difference here.
- Yellow Onion: Adds a subtle sweetness and depth when sautéed, which is the flavor base for the soup.
- Carrot: Brings a natural sweetness and vibrant color that balances the earthiness of split peas.
- Celery: Provides a gentle aromatic touch and a slight crunch if you keep some chunky pieces.
- Sweet Potato (or Yukon Gold Potato): For creaminess and a touch of sweetness that melds beautifully with the peas.
- Garlic: Fresh garlic gives the soup a bright, zesty kick that wakes up all the other flavors.
- Smoked Paprika: I discovered this spice adds a wonderful smoky depth—totally transforms the soup.
- Dried Oregano: Offers a subtle herby note that complements the smoky paprika perfectly.
- Vegetable Broth: The heart of vegan soups—opt for a rich, low-sodium vegetable broth for the best results.
- Green Split Peas: The star ingredient; these cook down into a creamy, protein-packed base. Make sure to rinse well before cooking.
- Salt: Enhances all the flavors; you can adjust it to taste after cooking.
Variations
I love experimenting with this Vegan Split Pea Soup Recipe—it’s super adaptable! Feel free to tweak spices or add your favorite veggies to make it your own.
- Make It Spicy: I often add a pinch of cayenne or chipotle powder when I want a smoky heat that wakes up the soup.
- Add Fresh Herbs: Stir in fresh parsley or thyme right before serving for a bright, fresh twist.
- Chunky vs Smooth: Sometimes I leave it chunky with big veggie pieces for a rustic feel, other times I blitz it for creamy comfort.
- Swap the Sweet Potato: Yukon gold potatoes work great if you want a milder flavor and a less sweet soup.
How to Make Vegan Split Pea Soup Recipe
Step 1: Prep and Sauté Your Veggies
Start by dicing your onion, carrot, and celery uniformly so they cook evenly. I like to sauté these together in a large stockpot with a little water or veggie broth—skip the oil to keep it light but still flavorful. Cook over medium-high heat for about 7-8 minutes until tender and fragrant. Keep an eye on them and add a splash of water if the pot starts to dry out; you don’t want them to burn.
Step 2: Add Potatoes, Garlic, and Spices
While the veggies are sautéing, mince your garlic. Add the sweet potato, garlic, smoked paprika, oregano, and salt to the pot and stir everything together. Let it cook for another minute to toast the spices just a bit—you’ll notice the wonderful aroma right away.
Step 3: Add Broth and Split Peas, Then Simmer
Pour in the vegetable broth, then rinse your green split peas thoroughly to remove any dust or debris. Add the peas to the pot, stir, and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about an hour. Stir occasionally to prevent sticking and ensure even cooking—the peas will soften and start to break down.
Step 4: Blend or Leave Chunky, Then Season to Taste
Once the peas are tender and the soup has thickened, decide how you want to serve it—leave it chunky or blend it until creamy with an immersion blender. I highly recommend an immersion blender for easy, safe blending right in the pot. Taste and adjust salt and pepper as needed. If you want a little extra heat, this is the perfect time to add your favorite hot sauce or a pinch of cayenne.
Pro Tips for Making Vegan Split Pea Soup Recipe
- Rinse Split Peas Thoroughly: I always pick through the peas carefully to remove any small stones and rinse until the water runs clear for the best texture.
- No-Oil Sauté Method: I use water or broth to sauté the veggies which keeps it light and reduces cleanup—just keep adding liquid as needed.
- Immersion Blender for Safety: Using an immersion blender lets you control the texture easily without handling hot soup in a regular blender, which can be risky.
- Don’t Skip Stirring During Simmer: Stir every once in a while to prevent the peas from sticking to the bottom and burning.
How to Serve Vegan Split Pea Soup Recipe
Garnishes
I like to keep garnishes simple yet flavorful—fresh chopped parsley or a sprinkle of smoked paprika instantly brightens up the bowl. Sometimes, I add a swirl of coconut yogurt or a squeeze of lemon juice to add creaminess and a citrusy tang that complements the smoky soup beautifully.
Side Dishes
Crusty bread or warm pita is my go-to for dipping into this hearty soup. You can also serve it alongside a fresh green salad or roasted vegetables for a complete, satisfying meal.
Creative Ways to Present
For special occasions, I love serving this soup in mini soup jars or rustic bowls topped with microgreens and a drizzle of chili oil. It’s such a comforting presentation that always impresses guests and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftover Vegan Split Pea Soup in airtight containers in the refrigerator, and it keeps well for up to 4 days. The flavors actually deepen overnight, making your next meal even better. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully in portion-sized containers or freezer bags. When I freeze it, I leave it a bit thicker because frozen soup tends to absorb some liquid. Thaw in the fridge overnight before reheating to keep it creamy and smooth.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, just add a splash of vegetable broth or water to loosen it back up to your desired consistency.
FAQs
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Can I use yellow split peas instead of green in this Vegan Split Pea Soup Recipe?
Yes, you can! Yellow split peas will cook a bit faster and lend a slightly sweeter flavor, but the overall texture and taste will be quite similar. Just keep an eye on your cooking time and adjust as needed.
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Do I need to soak the split peas before making the soup?
No soaking is necessary for split peas, which is one of the reasons this soup is so easy and quick to make. Rinsing well is enough to remove any debris or dust before cooking.
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How thick should the soup be when finished?
I usually shoot for a creamy, thick soup that’s still pourable—think like a thick chowder consistency. You can always thin it out with a little broth or water if it gets too thick after resting or reheating.
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Can I make this Vegan Split Pea Soup Recipe in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sauté the veggies first, then combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the veggies, then pressure cook for about 15 minutes with a quick release. Either way, it’s convenient and delicious.
Final Thoughts
This Vegan Split Pea Soup Recipe has become a staple in my kitchen because it’s so forgiving, tasty, and nourishing. I think you’ll really enjoy how easy it is to make and how comforting it feels with every spoonful. Give it a try next time you want a warm, wholesome meal—you might even find it becoming a family favorite like it did in mine!
Print
Vegan Split Pea Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 medium bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Split Pea Soup is a hearty, nourishing, and easy-to-make meal perfect for cozy days. Featuring green split peas, sweet potatoes, and aromatic vegetables, it offers a creamy texture that can be enjoyed chunky or blended smooth. The recipe uses a no-oil sauté method and a blend of spices, delivering a comforting, flavorful soup that’s packed with protein and fiber, making it an ideal plant-based option for a nutritious lunch or dinner.
Ingredients
Vegetables
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 12 oz. sweet potato (or Yukon gold potato), peeled and diced
- 5-6 cloves garlic, minced
Spices & Seasonings
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. salt (or more to taste)
Legumes & Liquids
- 1 lb. green split peas (about 2 heaping cups, rinsed and drained)
- 7 cups vegetable broth
Instructions
- Prepare Vegetables: Dice the onion, carrot, and celery. Peel and dice the sweet potato or Yukon gold potato to ensure even cooking.
- Sauté Aromatics: In a large stockpot over medium-high heat, sauté the diced onion, carrot, and celery for 7-8 minutes using 3 tablespoons of water or vegetable broth for a no-oil method. Add more liquid as needed to prevent sticking.
- Prepare Garlic: Meanwhile, mince the garlic cloves to release their flavor.
- Add Potatoes and Spices: Add the diced potatoes, minced garlic, smoked paprika, dried oregano, and salt to the pot. Stir well and sauté for an additional 1 minute to toast the spices.
- Add Liquids and Legumes: Pour in the vegetable broth. Rinse the split peas well, removing any debris, then add them to the pot.
- Cook Soup: Bring the soup to a boil, then reduce the heat. Cover and let the soup simmer gently for approximately 1 hour, stirring occasionally, until the split peas are tender and the soup thickens.
- Final Touches: Serve the soup as is for a chunkier texture or blend it using an immersion blender for a creamy consistency. Season with additional salt and pepper as desired.
Notes
- Split peas: 1 lb. dry split peas equals about 2 heaping cups.
- Blending: You can leave this soup chunky or blend it to creamy using an immersion blender. Blending in batches with a regular blender is also possible but use caution with hot liquids.
- Add Spice: To make the soup spicy, add chipotle or cayenne pepper to taste, or serve with hot sauce on the side.
- Recipe originally published February 2014 and updated in October 2023.
Nutrition
- Serving Size: 1 medium bowl (approx. 1 1/2 cups)
- Calories: 319 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 21 g
- Protein: 20 g
- Cholesterol: 0 mg
