Looking for a nutritious split pea soup that is packed with flavor? This creamy, hearty soup is so full of flavor you won’t even realize it’s vegan-friendly.
Green split peas are probably the least of all legumes to get attention in the cooking world. In fact, they are packed with a variety of nutrients and best of all, they are very inexpensive! Green split peas are an excellent source of fiber, providing almost half of your daily value in just ¼ cup of uncooked split peas. They are also a good source of iron and a great plant-protein source. Traditional split pea soups are usually made with ham for additional flavor but in this recipe that flavor comes from leeks and other aromatic herbs, adding a heartier and sweeter taste to this nutritious soup.
So, whatever the weather may be — snowy, chilly or sunny — enjoy this delicious soup knowing you are getting some health benefits, too.
Creamy Vegan Split Pea Soup
Serves 4 to 5
- 1 tablespoon canola oil
- 1 cup washed and chopped leek
- 2 cloves garlic, minced
- 1 cup peeled and chopped carrots
- 1 cup chopped celery stalks
- 2 bay leaves
- ¼ teaspoon ground turmeric
- 1½ teaspoons dried basil
- 1 cup dried, rinsed green split peas
- 5 cups water or low-sodium vegetable broth
- Salt and pepper to taste
- In a large pot, heat canola oil over medium heat. Add leek and garlic and sauté until leek has softened.
- Add carrots, celery and spices to the pot and cook for 5 to 10 minutes.
- Add split peas and water or broth to the pot, bring to a simmer and cook for 30 to 40 minutes or until peas are well cooked, stirring occasionally. Adjust taste with salt and pepper.
- Remove bay leaves and pour mixture into a food processor or use an immersion blender to blend all ingredients.
- Gradually add more hot water or vegetable broth to mixture to reach desired consistency.