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This Vegan Yellow Split Pea Soup is hearty, packed with nutrition, and protein-rich. Serves 6-8 people, only uses 10 simple ingredients and one pot. This soup is creamy, filling, and comforting, making it a great plant-based main meal, lunch, or appetizer!
We highly recommend serving this soup with our Kale and Romaine Ceaser Salad with Walnut Croutons. The flavors work really nicely together!
We love both green and yellow split peas but this recipe works best with yellow since they are not as sweet, and more subtle. They don't take over the flavor of the dish.
Split peas are so versatile you can even bake with them. Give them try them in brownies the next time you bake some and you will be pleasantly surprised!
You can even use split peas to make hummus. When boiled down they can be pureed to the perfect smooth texture.
- Split peas are packed with protein, a good source of fiber, and other nutrients.
- Yellow split peas are low on the Glycemic Index, meaning that they contain less sugar. Less sugar means that they are less likely to raise blood glucose levels when absorbed.
Split peas are packed with other important nutrients too. Some of these include calcium, iron, magnesium, copper, selenium, folate, and choline.livingstrong.com
- Split peas are a legume. They look a lot like lentils and while both are legumes they are different.
- When yellow or green field peas are dried, you get split pea!
- During harvesting, field pea is hulled and split in half along the seam. The pea can also split in half after drying naturally.
- Split peas are cut in half so they don't take as long to cook.
- In Sweden and Finland, pea soup is often served with mustard and herbs on the side that would then incorporated in the soup and enjoyed.
- Split peas are moderate-high in purines, if you suffer from uric kidney stones, you want to avoid foods high in purine.
We cannot recommend investing in a Vitamix more. For years we tried other blenders and nothing compares in our opinion. We use our Vitamix every single day.
An immersion blender also works to puree this pea soup and is a great kitchen tool to have.
You only need one stock pot and who doesn't want to save on dishes!
A strainer fine enough that the peas don't slip through. You will need a baking sheet to spread the yellow split peas out on so you can check for stones.
We prefer using a glass cutting board since they are much easier to clean.
- Olive oil extra virgin: We try and purchase high-quality oil, it really is worth the extra money in our opinion. Some of the inexpensive oils have a very abrupt taste and are not enjoyable.
- Celery stalks: By chopping them, they are easier to blend.
- Carrots: Carrot and pea soup tastes incredible. Carrots are great at bringing out the sweetness, and peas give a nice creamy texture when fully boiled.
- Red onion: Onions are amazing! Natural chemicals that they release can help to reduce inflammation.
- Garlic: We love garlic in a lot of our recipes, it's got high nutritional value and low in calories.
- Yellow split peas: We prefer yellow in this recipe!
- Vegetable broth: You can buy this in your local grocery store or health food store.
- Water: If you feel the soup is too thick, you can simply add some extra water to thin it out.
- Himalayan Salt: You can use sea salt as well.
- Cracked black pepper: Adds some heat and warmth.
Step 1: Rinse and strain the yellow peas, remove any stones, and set them aside.
Step 2: In a large pot on medium heat saute the onion, carrot, and celery in extra virgin olive oil for about 5 minutes.
Step 3: Add chopped garlic, salt, and cracked black pepper and continue to simmer for 1-2 minutes.
Step 4: Add peas and vegetable broth to the pot and bring to a boil.
Step 5: Once boiling, reduce to a low simmer. Cover and cook until soft, about 60 minutes, stirring occasionally.
Step 6: Remove from heat and blend using an immersion blender. You can also use a Vitamix or high-speed blender.
Although you don't have to pre-soal peas before cooking, you need to strain them. This both cleans them and makes it much easier to find and small stones, hard dried up peas or dirt.
- Add ginger, curry, and coconut milk to give this pea soup a Thai-inspired twist.
- Add parsley as a garnish to brighten the flavors.
- To make this pea soup into a more complete meal, add chopped white potato. Sweet potato doesn't taste nice in this soup from our experience.
- Use green split peas or lentils, You can even combine both.
- Use vegan butter instead of olive oil.
- Use coconut oil instead of olive oil.
- Add parsnips instead of carrots.
- If you don't have vegetable stock on hand, you can use more water, it will not be as flavorful though.
We suggest serving this vegan soup with a nice salad like our Roasted Rainbow Beet and Kale Salad with Maple Nuts.
Serve as a main dish all on its own as well, as an appetizer, or enjoy it for lunch.
- Fridge: In an air-tight container this soup will last 3 days.
- Freezer: This split pea soup stores well in the freezer for up to 2 months in an air-tight container.
- Re-heat: We are not fond of using the microwave and didn't even have one for almost a decade. We finally got one simply so our children could safely heat items when needed. You can heat this soup in a microwave-safe dish for 90 seconds or reheat on the stovetop in a small pot on medium for 3-4 minutes.
Related Vegan Soup Recipes
- The best fall soup or when you just want something with a cozy feeling, try our Creamy Acorn Squash, Carrot, and Sweet Potato Soup.
- A nice sweet soup that is creamy and filling is our Butternut Squash Soup.
- If you are looking for a nice savory soup, you will love our Vegan Onion Soup.
- This Homemade Vegetable Soup is the whole package, full of delicious vegetables and nutrition!
If you happen to try this Vegan Yellow Split Pea Soup, let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
No, you don't have to soak them first. If you have digestive issues, we do recommend that you soak them for a few hours or overnight in cold water. This will make them even easier to digest.
This soup is naturally thick but if you wanted it to be even thicker you can simply add a mixture of cornstarch and water. Equal parts of cornstarch and water will act as a thickening agent. We recommend starting with 1 tablespoon of each combined well and added to the soup slowly. The other method is to let the soup simmer longer allowing more water to absorb.
You can buy them at most grocery stores or health food stores. We order our organic yellow split peas off of Amazon.
Vegan Yellow Split Pea Soup
- 1 tablespoon olive oil extra virgin
- 4 celery stalks roughly chopped
- 5 medium carrots peeled and diced
- 1 red onion
- 2 cloves garlic chopped
- 1½ cups yellow split peas dried
- 900 ml vegetable broth 1 carton
- 1 cup water
- 2 tablespoon sea salt
- 1 tablespoon cracked black pepper
- Rinse and strain the yellow peas, remove any small hardened seeds, and set them aside.
- In a large pot on medium heat saute the onion, carrot, and celery in extra virgin olive oil for about 5 minutes.
- Add chopped garlic, sea salt, and cracked black pepper and continue to simmer for 1-2 minutes.
- Add peas and vegetable broth to the pot and bring to a boil.
- Once boiling, reduce to a low simmer. Cover and cook until soft, about 60 minutes, stirring occasionally.
- Remove from heat and blend using an immersion blender. You can also use a Vitamix or high-speed blender.