Split Pea Soup
A hearty plant-based Split Pea Soup that’s comforting, nourishing, and perfect for post-holiday meals or cozy winter dinners!
Servings: 6
Equipment
- Dutch Oven or Large Soup Pot
- High-Speed Blender or Immersion Blender
Ingredients
- 2 tbsp Olive Oil
- 2 Leeks White and light green parts, well cleaned and finely diced
- 1 White Onion Diced
- 3 Carrots Peeled and diced
- 6 cloves Garlic Minced
- 1 lb Dry Green Split Peas
- 8 cups Vegtable Broth
- 2 cups Water
- 8 sprigs Fresh Thyme
- 2 Bay Leaves
- 1½ tsp Sea Salt Depending on how salty your broth is
- ½ tsp Black Pepper
- ½ cup Nutritional Yeast
- ½ tsp Cayenne Pepper Optional and to taste
- ½ tsp Liquid Smoke
- 1 tbso Lemon Juice About the juice of ½ a lemon
Instructions
- Make sure to really clean your leeks; they can be very dirty between the layers of leeks. Once cleaned, chop with the rest of your veggies. While you are cleaning your veggies, also rinse off your dried split peas to remove any dust or debris.
- Place your Dutch oven over medium-high heat and add your olive oil. Add the leeks, and cook down for 20 minutes. Next, add in the onion and carrots, and cook for an additional 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for 30 to 60 seconds, or until the garlic becomes fragrant. Next, add in your split peas and stir to coat in the olive oil. Next, add in your broth, water, thyme, bay leaves, salt, and pepper.
- Bring the soup to a boil, then lower the heat and simmer, partially covered, for 1 hour and 15 minutes, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn. At any point if the soup is getting too dry, add more vegetable broth or water, 1 cup at a time.
- After 1 hour and 15 minutes, add in the nutritional yeast, cayenne pepper, liquid smoke, and lemon juice. Stir to incorporate. Discard the thyme bundle and bay leaves.
- Transfer 2 cups of the soup to a blender and blend until smooth. Return the purée to the pot, adding more broth or water if the soup is too thick. Or use an immersion blender, and blend your soup until you reach your desired texture. Simmer for another 5 minutes, taste and adjust seasoning, then serve.
- Storage Instructions: Store the soup in an airtight container in the refrigerator for up to 5 days; it thickens slightly when chilled, which can be remedied by stirring in a splash of water or broth when reheating. To freeze, portion the soup into freezer-safe containers or bags and freeze for up to 3 months
- Reheating Instructions: Reheat over low-medium heat on the stove, stirring occasionally, until hot and creamy—no additional water needed unless you prefer a thinner consistency. If frozen, thaw in the refrigerator overnight before reheating.