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    Home » Appetizers » Vegan Split Pea Soup

    Vegan Split Pea Soup

    Published: Oct 1, 2019 Modified: Oct 31, 2019 by Alison Andrews This post may contain affiliate links

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    Vegan split pea soup

    Ultra creamy vegan split pea soup. This richly flavored soup is hearty and satisfying and makes a delicious plant-based appetizer or main.

    Vegan split pea soup topped with chopped spring onions in a black bowl.

    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. I made this soup with yellow split peas and with green split peas and either way the soup turns out yellow.

    And basically – from what I could find out – there isn’t any major difference between yellow split peas and green split peas so you can use either/or and the soup you get will be yellow either way. 

    Vegan split pea soup topped with chopped spring onions in a black bowl.

    I had it in mind that it would be rather nice if this soup turned out green. 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 is orange (due to the carrots – but oh wow sooo good!). And you definitely can’t expect anything other than orange when you make a vegan butternut squash soup or a vegan carrot soup can you?

    It wasn’t until I made a straight up vegan pea soup (not split pea soup, just pea soup) made from frozen peas that I got my green colored soup. And what a bright green color it is too. And I also made a vegan zucchini soup. Yay for the green soups! 

    But enough about that, let’s get back to the matter at hand which is this delicious vegan split pea soup. It’s in a league of its own. It has a distinct flavor.

    Yes – it tastes like peas, but in the best possible way.

    Step by step process photo collage of making vegan split pea soup.

    How to make vegan split pea soup

    • Cooking this vegan split pea soup is really easy. 
    • Sauté some chopped onions and garlic in some olive oil and then you just throw in some dried split peas, potatoes and carrots along with some vegetable stock and leave it to cook for around 45 minutes until soft and cooked.
    • Blend with an immersion blender and then stir in some coconut milk, add salt and pepper to taste and then serve.

    Vegan split pea soup in a black bowl with a spoon.

    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. 

    How To Store Vegan Split Pea Soup

    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. 

    Vegan split pea soup in a black bowl with a spoon.

    More vegan soups!

    1. 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. 
    2. Our vegan tomato soup and vegan tomato basil soup are both tomato soups but are totally different, try both if you’re a fan of tomatoes!
    3. Our vegan sweet potato soup and vegan potato leek soup are both creamy and delicious and our vegan cauliflower soup is ultra creamy. 
    4. If you’re keen on another high protein option then our vegan lentil soup is the one to try. 

    Vegan split pea soup in a black bowl with a spoon.

    Print
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    Vegan split pea soup

    Vegan Split Pea Soup


    ★★★★★

    4.7 from 14 reviews

    • Author: Alison Andrews
    • Prep Time: 15 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour
    • Yield: 8
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    Description

    Ultra creamy and smooth vegan split pea soup. This richly flavored soup is extremely hearty and satisfying and makes a delicious plant-based appetizer or entrée.


    Ingredients

    • 1 Onion (Chopped)
    • 1 tsp Crushed Garlic
    • 1 Tbsp Olive Oil
    • 1 tsp Oregano
    • 2 cups (450g) Dried Green Split Peas*
    • 2 Large Carrots (chopped)
    • 2 Large Potatoes (peeled and chopped)
    • 8 cups (1920ml) Vegetable Stock
    • 1 14oz (400ml) Can Coconut Milk
    • Sea Salt (to taste)
    • Black Pepper (to taste)

    Instructions

    1. Add the chopped onion and crushed garlic to a pot with the olive oil and oregano. Sauté until softened.
    2. Add the dried green split peas, chopped carrots and potatoes and the vegetable stock.
    3. 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.
    4. 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.
    5. When blended it will be very thick and smooth. Now add in the coconut milk and stir in.
    6. Add sea salt and black pepper to taste.
    7. Serve with chopped spring onions to garnish and bread for dipping.

    Notes

    *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.

    • Category: Appetizer, Savory, Gluten-Free
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Serving (of 8)
    • Calories: 405
    • Sugar: 7.4g
    • Sodium: 521mg
    • Fat: 11.5g
    • Saturated Fat: 8g
    • Carbohydrates: 60.5g
    • Fiber: 17g
    • Protein: 15.5g

    Keywords: vegan split pea soup

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    *This recipe was first published in March 2017 and has now been updated.

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    2.7Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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    Reader Interactions

    Comments

    1. AvatarAnna says

      February 23, 2021 at 4:08 pm

      I think I’m overdue for a review as I’ve used this recipe quite a few times. It’s simple, delicious and versatile. I love it so much I’ve screen shot the recipe and saved into my favourites in my camera roll. Everyone raves about the recipe. So glad I came across this one! Thanks for sharing. Hope you are well and staying safe.

      Best regards,
      Anna

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 24, 2021 at 10:19 am

        That’s awesome Anna! I’m so happy you love the recipe! Thanks for the amazing review. 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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