Are you surprised that this vegan split pea soup is yellow? Did you think it should be green?
I did! I kind of had the idea that I would have a bright green soup if I made any kind of soup with the word ‘pea’ in the title!
Turns out I was wrong. Yellow split peas are a thing. Green split peas are also a thing. But they’re a thing that I couldn’t manage to track down and buy!
And basically – from what I could find out – there isn’t any major difference between yellow split peas and green split peas other than their color. So if you want a green soup and green split peas are available to you – go on with your bad self!
I had it in mind that it would be quite nice to have a nice green soup. After all, the yellow/orange colored soups are so common! I have multiple soup recipes on this blog already and so many of them fall into this category.
I mean even my vegan potato soup was quite orange (due to the carrots – but oh wow sooo good!). And you definitely can’t expect anything other than orange when you make a roasted butternut green curry soup or a spicy thai carrot and sweet potato soup can you?
But let me tell you, this yellow split pea soup is in a league of it’s own. It has a distinct flavor, yes – it tastes like peas, and in the best possible way.
Cooking this vegan split pea soup is super easy.
After sautéing the onions and garlic in some olive oil, you just throw in the dried split peas with vegetable stock, potatoes and carrots and leave it to cook for around 45-55 minutes.
You’re in absolutely no doubt that it’s cooked when it’s cooked though, it looks like the pre-blended pic above. It actually looks like a chunky stew! And you can eat it just like that if you want. But I wanted a super smooth soup.
It’s actually ridiculously thick once it’s finished cooking, and after blending you might think you’re good to go, but as it cools it will just thicken more, which is why I added in a can of coconut milk, both to add more creaminess and flavor but also to get the right consistency. Which by the way is still very thick!
I think you are going to love this vegan split pea soup! It is:
- Ultra Creamy
- Deliciously Smooth
- Richly Flavored
- Hearty and Satisfying
It is so filling you can easily have it as a main course. In fact I would recommend it! We tend to see soups as appetizers and of course you can go ahead and have it as an appetizer if you like, but I think you’ll skip your main course if you do! It is just so filling.
This recipe makes a big pot of soup. I like to go large where I can, then I have dinner covered for the next day too! Why not! This soup keeps well and you can just reheat it the next evening. Or you can take it to work and heat it in the microwave for lunch.
So let me know what you think of this yellow split pea soup! If you have any questions, fire away.
And if you make this recipe, rate it and let us know how it turned out.
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- 1 Onion
- 3 Cloves Garlic (crushed)
- 1 Tbsp Olive Oil
- 1 tsp Oregano
- 8 cups (1920ml) Vegetable Stock
- 2 cups (450g) Dried Yellow Split Peas
- 2 Large Carrots (chopped)
- 2 Large Potatoes (peeled and chopped)
- 1 14oz (400ml) Can Coconut Milk
- Sea Salt (to taste)
- Black Pepper (to taste)
- Chop the onion and crush the garlic and add to a pot with the olive oil and oregano. Saute until translucent.
- Add the vegetable stock, dried yellow split peas, potatoes and carrots.
- Bring to the boil and then cover and turn the heat down to a simmer. Simmer for around 45-55 minutes or until everything is soft and cooked. It will become very thick, like a very thick stew. Be careful it doesn't stick to the bottom of the pot.
- When cooked remove from the heat and blend with an immersion blender if you have one. If you don't have one then either leave the soup chunky or transfer in stages to a blender jug and blend it.
- When blended it will be very thick and smooth. Now add in the coconut milk and stir in.
- Add sea salt and black pepper to taste.
- Serve with chopped spring onions to garnish and bread for dipping.