Go Back
+ servings
A white bowl of green vegan split pea soup with a spoon.
Print Recipe
5 from 2 votes

Vegan Split Pea Soup

This vegan split pea soup is a hearty and filling plant-based meal that's perfect for meal prepping.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: dairy free, fall, gluten free, plant based, vegan, winter
Servings: 8
Calories: 195kcal


  • 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.


Calories: 195kcal | Carbohydrates: 36g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 472mg | Potassium: 644mg | Fiber: 14g | Sugar: 7g | Vitamin A: 4196IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 2mg