Marvelous Split Pea Soup
Prep. Time
45 minutes
Cook Time
45 minutes
Servings
6-8 bowls
Difficulty
Challenging
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
This one leans into simplicity, letting the natural body of the peas and the depth developed through slow simmering do all the work. It’s the kind of soup that doesn’t need fanfare: just a warm bowl, a slice of bread nearby, and time to enjoy it. Whether you're making it on a quiet afternoon or preparing a batch to last through the week, this soup offers comfort in its purest, most satisfying form. It thickens naturally as it cooks, transforming from broth to a rich, velvety texture that fills the kitchen with a savory aroma. And as with most soups, it only gets better the next day.
Ingredients
1 pound split pea, rinsed
1 yellow onion, chopped
2 carrots, peeled
2 garlic cloves, minced
1 celery stalk, chopped
1/2 tsp turmeric powder
1 tsp sweet Hungarian paprika
1/2 tsp ground black peppercorn
1 tbsp salt
3 cups vegetable broth -or- 3 cups of water + 1 tsp consomme powder
2 tbsps cooking oil
Instructions
Peel and grate the carrots, chop the celery and place aside in a bowl.
Peel and chop the onion,
In a large pot, heat a little oil over medium heat. Add the onion and sauté for about 10 minutes.
Add the grated carrot, the garlic and chopped celery, and sauté until soft and fragrant, about 5–7 minutes.
Add the spices and stir briefly.
Add the split peas and enough broth (or water + consomme) to cover everything by a couple of inches. Bring to a boil, then reduce to a simmer.
Cook for about 45 minutes, or until the peas have broken down and the soup has thickened. Skim off any foam that rises to the top during the first 10–15 minutes.
Season to taste with salt and pepper once the peas are soft and the soup has reached your desired consistency.
Serve warm, optionally with a slice of crusty homemade bread on the side.
Notes
For a smoother texture, you can blend part of the soup with an immersion blender, but it's just as lovely left chunky.
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I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!