This vegan split pea soup is creamy, rich, hearty and satisfying! It’s easy to make, high in protein and makes the best comfort food.
When you want a hearty comforting bowl of soup then this vegan split pea soup is exactly what you’re looking for.
It’s great as an appetizer, but also makes a filling main course. It’s easy to make, stores and freezes extremely well, and it’s high in protein too!
Sound good? Let’s get cooking!
How To Make Vegan Split Pea Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sauté chopped onions and garlic in olive oil until the onions are softened.
- Add dried split peas, potatoes and carrots along with vegetable stock.
- Bring to the boil and then cover the pot, turn down the heat, and let it simmer for around 45 minutes, stirring now and again until it’s soft and cooked.
- Blend with an immersion blender and then stir in coconut milk.
- Add salt and pepper to taste and your soup is ready to serve.
Appetizer or Main?
This soup is so filling you can easily have it as a main course. In fact I would recommend it. It’s a really thick, hearty and delicious soup.
We tend to think of soups as appetizers and of course this can be an appetizer, but I also think you might skip your main course. It’s just so filling.
Also, since it is so high in protein, it really is a fully balanced meal on its own.
Storing and Freezing
This recipe makes a big pot of soup which is totally fine because it keeps really well in the fridge for a few (3-4) days and you can reheat it as you like.
If you find it really too thick when reheating, then feel free to thin it out with a little more water or coconut milk.
It is also freezer friendly if you want to freeze it.
More Vegan Soups
- If you like the ‘soup as full meal’ idea then you’ll also love our vegan minestrone soup which is a full meal in one pot.
- Our vegan tomato soup and vegan tomato basil soup are both so good, try both if you’re a fan of tomatoes!
- Our vegan sweet potato soup and vegan potato leek soup are both creamy and delicious and our vegan cauliflower soup is ultra creamy.
- If you’re keen on another high protein option then our vegan lentil soup is the one to try.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Split Pea Soup
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Olive Oil
- 1 teaspoon Oregano
- 2 cups Dried Green Split Peas (450g)
- 2 Large Carrots Chopped
- 2 Large Potatoes Peeled and chopped
- 8 cups Vegetable Stock (1920ml)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- Sea Salt to taste
- Black Pepper to taste
- Add the chopped onion and crushed garlic to a pot with the olive oil and oregano. Sauté until softened.
- Add the dried green split peas, chopped carrots and potatoes and the vegetable stock.
- Bring to the boil and then cover and turn the heat down to a simmer. Simmer for around 45 minutes, stirring now and again (be careful it doesn’t stick to the bottom of the pot) until everything is soft and cooked. It will become very thick, like a very thick stew.
- 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.
- You can use dried yellow split peas as well, it won’t make any difference. I have used either/or with this soup.
- This is a very filling soup, so it will serve at least 8 as an appetizer or 6 as a main course.
- This recipe was first published in March 2017 and has been updated with new photos and extra tips.