This vegan split pea soup is comforting, filling, delicious, and easy to make. It’s a simple, plant-based dinner or lunch that’s perfect during the colder months.
This soup is made with simple, nutritious ingredients, the first of which is green split peas. Be sure to rinse your peas before adding them to the pot. You can substitute any other colour split peas if you prefer, but I love the vibrant green colour of this soup when made with green split peas.
The secret ingredient in this soup is a turnip, placed in the pot whole. Don’t 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 delicate flavour and subtle sweetness. Then just pull the turnip out with a pair of tongs when the soup is finished cooking.
This soup contains carrots and onions which add both flavour and aroma. You could also add some celery if you like.
Fresh fill is my herb of choice for this soup. The flavour of the dill complements the green split peas nicely. If you don’t have any fresh fill you can substitute 1/2 teaspoon of dried dill, but I recommend using the fresh stuff if possible.
This soup is perfect for meal prepping. Make a pot on the weekend and reheat the leftovers for a nutritious dinner or lunch during the week.
Store this soup in the fridge for up to five days or freeze for up to six months.
More Vegan Soup Recipes
For another plant-based soup recipe, try this delicious paleo butternut squash soup. It’s easy to make and full of flavour from fresh ginger and coconut milk.
Or try this dairy free cream of cauliflower soup. It’s a hearty, filling, and delicious soup.
This vegan mushroom soup is pure comfort food. It’s rich and creamy with a velvety smooth consistency.
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.
- Store any leftovers in the fridge for up to five days or freeze for up to six months.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.