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    Home » Soups

    Vegan Split Pea Soup

    Published: Oct 1, 2019 Updated: Jul 19, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Split Pea Soup

    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.

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

    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!

    You’ll also love our vegan pea soup (made from frozen peas), vegan zucchini soup and vegan broccoli soup. 

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

    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.
    Sautéed onions in a pot.
    • Add dried split peas, potatoes and carrots along with vegetable stock.
    Split peas, carrots, potato and vegetable stock added to pot and mixed in.
    • 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.
    Cooked split pea soup in a pot.
    • Blend with an immersion blender and then stir in coconut milk.
    Coconut milk added to split pea soup in a pot.
    • Add salt and pepper to taste and your soup is ready to serve.
    Vegan split pea soup in a pot.

    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. 

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

    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. 

    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 so good, 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.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan split pea soup in a black bowl.

    Vegan Split Pea Soup

    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.
    4.75 from 16 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 394kcal
    Author: Alison Andrews

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. You can use dried yellow split peas as well, it won’t make any difference. I have used either/or with this soup.
    2. This is a very filling soup, so it will serve at least 8 as an appetizer or 6 as a main course.
    3. This recipe was first published in March 2017 and has been updated with new photos and extra tips. 

    Nutrition

    Serving: 1Serving | Calories: 394kcal | Carbohydrates: 55g | Protein: 15g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 973mg | Potassium: 1084mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3587IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Ron McCullough says

      February 07, 2022 at 5:15 am

      I’ve been making pea soup for years using green split peas and carrots then adding frozen peas and it’s green. I think the potatoes cause it to be yellow.

      Reply
    2. Angelique says

      August 22, 2021 at 2:50 am

      Followed recipe exactly, came out perfect. Very tasty! Thank you!5 stars

      Reply
      • Alison Andrews says

        August 23, 2021 at 10:48 am

        Wonderful! Thanks for the great rating Angelique!

        Reply
    3. Anna 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,
      Anna5 stars

      Reply
      • Alison 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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