This vegan split pea soup is comforting, filling, delicious, and so good for you. Best of all it’s really easy to make. 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.
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: