Best Vegan Split Pea Soup Recipes

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SIMPLE VEGAN SPLIT PEA SOUP

Steps:

• Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
• Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
• Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

VEGAN SPLIT PEA SOUP II

Steps:

• Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

INSTANT POT® VEGAN SPLIT PEA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
• Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN

Steps:

• In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
• Meanwhile, steam vegetables until crisp tender.
• In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
• In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
• FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

CREAMY VEGAN SPLIT PEA SOUP

Steps:

• In a large pot, combine 6 cups of the water and split peas and bring to a boil.
• Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
• Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
• Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.

CYPRIOT SPLIT PEA SOUP (LOUVANA) (GLUTEN FREE & VEGAN)

Steps:

• Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
• Place in a deep pan and add the amount of water stated.
• Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.
• Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
• In a small pan fry onion in olive oil until lightly flecked with brown.
• Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.
• When cooked stir in sea salt to taste and puree. (I use a blender).
• Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.
• Enjoy!

VEGAN SPLIT PEA SOUP

Steps:

• Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
• Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
• Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.

VEGAN SPLIT PEA SOUP

Steps:

• Put rinsed, drained split peas into your soup pot and add 9 cups water.
• Heat to boiling. Peas will foam up. Scoop foam off top and discard until foam stops forming.
• Add carrots, onion, celery, bay leaves, garlic and Herbs de Provence seasoning.
• When it comes to a boil, cover the pot, reduce heat to a simmer and cook for 45 minutes or until peas are very tender.
• Remove bay leaves.
• Add salt and freshly ground pepper at the end of cooking time.
• Puree or not, as you wish. I never do as I enjoy the rustic texture.

CLASSIC VEGAN SPLIT PEA SOUP

Steps:

• In a large, heavy bottomed pot such as a Dutch oven, add oil and bring to medium heat. Add onions, carrots, and potatoes and saute, lightly stirring, for about 5 minutes.
• Add garlic and stir. Cook for another minute or so.
• Add split peas and water. Cover lid and bring to hard boil.
• Add thyme, sage, mushrooms, and about 1 tsp salt, and lower heat. Put the lid back on and simmer for about 45-50 minutes, until all the peas have "dissolved" and become soft.
• Check seasoning and add more salt and freshly ground black pepper. To serve, top with croutons and fresh herbs. Bon appetit! More vegan soup recipes we love: Butternut Shiitake Soup
• Hearty Winter Veggie Bisque
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• Photo: Peaceful Dumpling