I absolutely love this Vegan Split Pea Soup Recipe because it’s like a warm hug in a bowl—comforting, nourishing, and so satisfying. Whenever the weather turns chilly or I’m craving something cozy, this soup is my go-to. Its rich, earthy flavors and hearty texture make it feel just like the classic split pea soups you’d expect, but totally plant-based and easy to make at home.
You’ll find that this Vegan Split Pea Soup Recipe is straightforward and forgiving, which is perfect whether you’re a seasoned cook or just starting out. The blend of sweet potato, smoked paprika, and garlic really brings the soup to life, giving it a subtle depth that keeps me coming back for more bites—and my family goes crazy for it too!
Why You’ll Love This Recipe
- Simple & Wholesome: Made from pantry staples with no complicated ingredients needed.
- Rich Flavor Without Meat: Smoked paprika and sweet potato add warmth and depth to the soup.
- Perfect for Meal Prep: This soup stores beautifully and tastes even better the next day.
- Flexible Texture: Blend it smooth or leave it chunky, depending on your mood.
Ingredients You’ll Need
These ingredients come together to create a hearty, nutritious soup that’s both filling and light. I recommend grabbing fresh veggies and quality vegetable broth for the best flavor.
- Yellow onion: Brings a lovely sweetness and depth once sautéed gently.
- Carrot: Adds natural sweetness and a bit of texture.
- Celery: Gives classic soup aroma and a subtle bite.
- Sweet potato (or Yukon gold): I love the creaminess sweet potatoes add, but gold potatoes work well too.
- Garlic: Essential for that garlicky warmth that lifts every bite.
- Smoked paprika: This is my secret weapon for smoky richness without any meat.
- Dried oregano: A pinch brings out an herbal, slightly earthy note without overpowering.
- Vegetable broth: I prefer a low-sodium one to control salt levels better.
- Green split peas: The star of the recipe, packed with protein and fiber.
- Salt: Just enough to enhance all the flavors naturally.
Variations
I love tweaking this Vegan Split Pea Soup Recipe depending on what I have in the pantry—or sometimes what mood I’m in. Feel free to play around with spices or veggies to make this recipe truly yours.
- Spicy Kick: I discovered adding chipotle powder or a dash of cayenne really amps things up for those chilly nights.
- Herbal Twist: Toss in fresh thyme or rosemary instead of oregano for a fragrant variation.
- Chunky or Smooth: Sometimes, I leave it chunky for added texture and other times I blend it creamy for a cozy comfort that reminds me of having a bowl at a favorite café.
- Protein Boost: Stirring in some cooked lentils or beans is a great way to add bulk if you want an even heartier meal.
How to Make Vegan Split Pea Soup Recipe
Step 1: Sauté Your Base Veggies
Start by dicing your onion, carrot, and celery. I cook them over medium-high heat in my stockpot using a no-oil method with a few tablespoons of water or vegetable broth—just enough to keep things from sticking. Sauté for about 7 to 8 minutes until the veggies are soft and fragrant. Keep an eye on the pot and add a splash of broth if things start to stick—that trick keeps everything tender without added fat.
Step 2: Add Potatoes, Garlic & Spices
Peel and dice your sweet potato (or Yukon gold). Add it to the pot along with minced garlic, smoked paprika, dried oregano, and salt. Stir the mixture and let it sauté for another minute to wake up all those aromas. This step is vital because it helps the spices bloom, making every spoonful more flavorful.
Step 3: Add Broth & Split Peas, Then Simmer
Pour in your vegetable broth, then add your green split peas. I always rinse my split peas thoroughly and pick out any little stones or debris—that old trick saves you from nasty surprises later! Bring everything to a boil, then reduce the heat, cover, and let it simmer for about an hour. Stir occasionally and check the texture—you want the peas to be tender and almost falling apart.
Step 4: Blend or Leave Chunky & Season
Once cooked, you can leave the soup chunky or blend it until creamy. I highly recommend an immersion blender for convenience—you can go from rustic to silky in seconds without dirtying extra dishes! Just be careful if you use a regular blender: hot soup can bubble up, so blend in small batches with the lid slightly ajar.
Finish with a taste test and add more salt and pepper if needed. Sometimes a pinch of freshly cracked black pepper or a dash of hot sauce takes it over the top.
Pro Tips for Making Vegan Split Pea Soup Recipe
- No-Oil Sauté: Using veggie broth or water to sauté veggies keeps the soup light and is perfect if you’re avoiding oils.
- Pick Through Peas: Always rinse and check your split peas to avoid any unexpected grit or bits.
- Adjust Thickness: If the soup is too thick after cooling, just stir in a little more broth or water when reheating.
- Patience Is Key: Don’t rush the simmer; giving the peas time to soften is what creates that velvety texture.
How to Serve Vegan Split Pea Soup Recipe
Garnishes
Whenever I serve this soup, I like to add a sprinkle of fresh chopped parsley or cilantro for a pop of color and fresh brightness. Sometimes I drizzle a little extra virgin olive oil or a swirl of coconut yogurt for creaminess. And of course, if you like heat, a few dashes of hot sauce or smoked paprika on top take it to a whole new level.
Side Dishes
I love pairing this split pea soup with crusty whole-grain bread or a warm flatbread to soak up every last bit. Your favorite vegan grilled cheese also pairs beautifully. For lighter sides, a crisp green salad or roasted vegetables round out the meal nicely.
Creative Ways to Present
For a cozy dinner party, I like to serve the soup in mini pumpkin bowls during fall—it’s so fun and festive! Another favorite is layering it in a bowl with dollops of fresh herb pesto or tangy pickled onions, which adds complexity and color to every spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Split Pea Soup stores beautifully in the fridge for up to 4 days. I keep mine in an airtight container, and the flavors develop even more overnight—perfect for easy lunches or quick dinners. Before heating, just stir well as the peas may thicken the soup as it cools.
Freezing
This soup freezes like a dream! Just portion it into freezer-safe containers or bags, and it’ll keep up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
When reheating, do it gently on the stove over low to medium heat, stirring occasionally. You might need to loosen the soup with a splash of broth or water to get that perfect spoonable consistency again. I avoid the microwave for this one since the texture can get uneven.
FAQs
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Can I make this Vegan Split Pea Soup Recipe in a slow cooker?
Absolutely! Just sauté your veggies first, then add all ingredients to your slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours until the peas are tender. It’s a great hands-off method that enhances flavor even more.
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Do I need to soak the split peas before cooking?
No soaking required! Green split peas cook relatively quickly and will soften fully during the 1-hour simmer. Just be sure to rinse and pick through them well before adding to the pot.
- Can I use yellow split peas instead of green split peas?
Yes! Yellow split peas can be swapped in with similar results. They have a slightly sweeter flavor but will still create that creamy, hearty soup texture you’re looking for.
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How do I make this soup creamier without blending?
You can mash some of the split peas and veggies against the side of the pot with a spoon or potato masher to thicken and create a creamier mouthfeel while keeping some texture intact.
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Is this soup suitable for freezing and reheating?
Yes, it freezes and reheats beautifully! Just be sure to add a little extra liquid when reheating as the peas can thicken the soup upon cooling.
Final Thoughts
This Vegan Split Pea Soup Recipe holds a special place in my heart because it’s easy, wholesome, and delicious every single time. I encourage you to try it exactly as written first, then feel free to make it your own—adding spices or toppings that speak to you. Trust me, once you’ve had a bowl of this cozy, nutritious soup, you’ll wonder how you ever lived without it during the colder months!
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
A comforting and easy-to-make Vegan Split Pea Soup featuring hearty green split peas, sweet potatoes, and aromatic vegetables. This nutritious, low-fat soup is perfect for a satisfying meal and can be enjoyed chunky or blended to a creamy texture.
Ingredients
Vegetables
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 12 oz. sweet potato (or Yukon gold), peeled and diced
- 5-6 cloves garlic, minced
Spices & Seasoning
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. salt (or more to taste)
Main Ingredients
- 7 cups vegetable broth
- 1 lb. green split peas, rinsed and drained
Instructions
- Prepare the Vegetables: Dice the onion, carrot, and celery. Peel and dice the sweet potato (or Yukon gold potato).
- Sauté the Vegetables: 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, adding more liquid as needed to prevent sticking.
- Add Garlic and Spices: Meanwhile, mince the garlic. Add the diced potatoes, minced garlic, smoked paprika, dried oregano, and salt to the pot. Stir and sauté for 1 minute to release the flavors.
- Add Broth and Split Peas: Pour in the vegetable broth. Rinse the split peas thoroughly, removing any debris, and add them to the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1 hour or until the split peas are tender, stirring occasionally to prevent sticking.
- Serve: Enjoy the soup as is for a chunky texture or blend to desired consistency using an immersion blender or regular blender with caution. Adjust salt and pepper to taste before serving.
Notes
- Split peas: 1 lb. dry split peas equals approximately 2 heaping cups.
- Blending: Soup can be left chunky or blended creamy. An immersion blender is recommended for safe and easy blending.
- Make it spicy: Add chipotle or cayenne pepper to taste or top with hot sauce before serving.
- Originally published in February 2014 and updated in October 2023.
Nutrition
- Serving Size: 1 medium bowl (approximately 1.5 cups)
- Calories: 319
- 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
