This vegan split pea soup is comforting, filling, delicious, and so good for you. Best of all it’s really easy to make. It’s a simple plant based dinner or lunch that’s particularly satisfying during the fall and winter.
The secret ingredient in this soup is a turnip, placed in the pot whole. I don’t even bother peeling it, just give it a wash and plunk it in the pot. The purpose of the turnip is to infuse the soup with a lovely delicate flavour and subtle sweetness. Then just pull the turnip out with a pair of tongs after the soup is cooked. The result is so delicious.
I love making a big pot of this pea soup on weekends and then reheating the leftovers for a healthy dinner or lunch during the week. it’s so filling and keeps me satiated for hours. You could even serve this to guests and dress it up a bit with a drizzle of extra virgin olive oil on top and a few pumpkin seeds sprinkled on top for some crunch.
For another easy gluten free soup recipe, try this delicious paleo butternut squash soup. It turned out amazing and is so flavourful.
Vegan Split Pea Soup
- 2 cups of rinsed green split peas
- 8 cups of water
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped carrot
- 1 turnip
- 1/4 cup chopped fresh dill
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Add the split peas, carrots, onions, water, salt, and pepper to a large stock pot.
- Add the whole turnip to the pot (don’t chop it!).
- Let the soup cook uncovered on medium heat for two hours or until thickened, then remove the whole turnip with tongs and discard.
- Stir in the fresh dill.
- Serve hot.
- Makes approximately 8 portions of vegan split pea soup.
Vegan Split Pea Soup Nutritional Information:
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.