Vegan Split Pea Soup
This is the kind of deeply satisfying, stick-to-your-ribs soup that proves plant-based eating never has to feel like a compromise. A full pound of green split peas simmers low and slow in vegetable broth until they practically melt into a thick, velvety base, while diced carrots, celery, and onion add sweetness and body. Smoked paprika and cumin bring a subtle warmth that makes the whole pot smell incredible, and a final splash of apple cider vinegar at the end brightens everything up in a way that's hard to put your finger on but impossible to skip. The partial blending step is the real secret here — a few pulses with an immersion blender gives you that creamy, restaurant-style texture while still leaving some satisfying chunks throughout. Everything in this recipe is straightforwardly plant-based, so there's no need to swap or substitute a single thing. It makes six generous servings, so it's ideal for meal prep or feeding a crowd, and it only gets better the next day once the flavors have had time to settle in.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp black pepper
- 1 lb (about 2 ¼ cups) green split peas, rinsed
- 8 cups vegetable broth
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- fresh parsley, chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, smoked paprika, cumin, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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