This Vegan Split Pea Soup is as easy as it gets! Minimal effort, low cost, and perfect for meal prep. Just throw it in a pot and blend!
I love LOVE soups. I could eat soup every day, and never get bored. And I especially love easy, vegetable-packed soups that come to life with minimal prep.
This Vegan Split Pea Soup is just my kind of soup – thick, hearty, and packed with flavor, made from accessible pantry ingredients with as little as 15 minutes of prep time.
This soup is proof that simple ingredients create the most satisfying meals!
It is full of plant-based protein and fiber, just the perfect meal to keep you feeling full and energized. Plus, it’s even better the next day!
This recipe is a true weeknight lifesaver – super easy to make, low cost, and meal-prep friendly.
Just a few ingredients, one pot, and you’re set. Throw everything in a pot, let it simmer, and enjoy a rich, velvety soup all week long.
Pair it with a loaf of crusty bread for the ultimate cozy meal!
Would you enjoy your split pea soup chunky or blended? Let me know!
Why I love this recipe
- Simple & budget-friendly – Made with pantry staples like split peas, veggies, and broth, this soup is affordable and easy to prepare.
- Nutritious & filling – Packed with plant-based protein, fiber, and vitamins, it keeps you full and satisfied.
- Cozy & comforting – Thick, creamy, and hearty, it’s the perfect meal for chilly days or when you need a warm hug in a bowl.
- Meal-prep friendly – Make a big batch and enjoy leftovers all week! It stores well and even gets better as the flavors meld.
- Customizable – Keep it classic or jazz it up with toppings like croutons, herbs, or a spicy kick.
- Naturally vegan & gluten-free – A wholesome dish that suits many dietary needs without sacrificing flavor.
This soup is a no-fuss, go-to comfort meal you’ll want to make again and again!
Vegan Split Pea Soup Ingredients
This is a pantry and budget-friendly lifesaver for when you really don’t have a lot to cook with – but you do have a basic pantry.
Here is the simple ingredient list:
- Onion: adds a savory, aromatic base to the soup.
- Garlic: enhances flavor with a deep, rich aroma.
- Carrot: adds natural sweetness and a boost of nutrients.
- Celery stalk: brings subtle earthiness and extra depth of flavor.
- Potatoes: help thicken the soup and make it heartier.
- Dry split peas: the star ingredient, providing protein and a creamy texture. Get a bag, they keep forever in your pantry.
- Vegetable stock: forms the flavorful, nourishing base of the soup.
- Olive oil: used for sautéing the vegetables and enhancing richness. You can use other vegetable oils.
- Salt and pepper: essential for balancing and enhancing all the flavors.
Optional garnishes: Fresh herbs, a drizzle of olive oil, or a sprinkle of chili flakes for extra flavor!
How to make this Vegan Split Pea Soup Recipe
Here’s how to make this pot of delicious soup – don’t worry, it’s super easy!
The morning of, or night before cooking, place your split peas in a bowl of water and let them soak for at least 2 hours to rehydrate. This helps them cook faster and improves digestion.
Once your split peas are soaked, rinse and drain.
Prepare your other ingredients. Dice the onion, carrot, celery, and potatoes into small, even pieces for even cooking. Mince the garlic to help it release its flavor.
Start cooking!
In a large pot, heat 1 tbsp of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, stirring occasionally, until softened and slightly golden.
Then, stir in the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant (be careful not to burn it).
Stir in the soaked and drained split peas along with the diced potatoes. Mix well to coat them with the sautéed flavors.
If you like a bit more depth, you can add a pinch of dried thyme or smoked paprika at this stage.
Pour in 4 cups of vegetable stock and stir well.
Bring the soup to a gentle boil, then immediately reduce the heat to low and let it simmer. Cover the pot and cook for about 35-40 minutes, stirring occasionally.
The soup is ready when the split peas are tender and start to break down, creating a naturally creamy texture. The potatoes should also be soft.
If the soup thickens too much at this stage, add extra water or stock a little at a time to reach your desired consistency.
Remove from heat and season with salt and pepper to taste.
If you prefer the soup to have a smoother texture, use an immersion blender to blend part of the soup while leaving some chunks for texture. Alternatively, blend a portion in a regular blender and mix it back into the pot.
We like this soup to be extra smooth and creamy, so we just blend everything with an immersion blender straight in the pot!
For a richer flavor, stir in a small splash of olive oil or a squeeze of lemon juice before serving.
Ladle the soup into bowls and enjoy it hot!
See our serving ideas below for more and don’t forget to check our storage tips to help you keep the soup at its best all week long.
Enjoy your cozy, protein-packed Vegan Split Pea Soup!
Serving ideas
Serve this split pea soup with a side of crusty bread or garlic toast for dipping. Drizzle a little of olive oil on top for extra richness.
Here are some more serving ideas for when you get bored 🙂
- Garnish with croutons, crispy roasted chickpeas, or toasted pumpkin seeds for added texture.
- Swirl in a spoonful of coconut cream or a dollop of vegan sour cream for a creamy finish.
- Sprinkle with fresh parsley, thyme, or chives to brighten up the flavors.
- Add a pinch of chili flakes or a drizzle of hot sauce for some heat.
- Pair with a fresh green salad (arugula, spinach, or kale) tossed with a light vinaigrette.
- Hollow out a round sourdough loaf and serve the soup inside for a fun presentation.
- Top with crispy tempeh bacon or roasted tofu cubes for a more filling meal and extra protein.
Storage tips
This soup stores well refrigerated and frozen, so it’s perfect for your weekly or monthly meal prep.
Refrigeration:
Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 5 days.
The soup will thicken as it sits, so add a splash of water or vegetable broth when reheating.
Freezing:
This soup freezes well! Store in a freezer-safe container or individual portions in freezer bags. Freeze for up to 3 months.
Reheating:
Stovetop: Reheat over low to medium heat, stirring occasionally and adding water or broth as needed to reach the desired consistency.
Microwave: Heat in 1-minute intervals, stirring between each, until warmed through.
More similar recipes:
Vegan Split Pea Soup
A simple, hearty, and comforting soup made with split peas, veggies, and warm seasonings. Perfect for a cozy meal!
Ingredients
- 1 cup split peas (soaked for 2 hours and drained)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable stock
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Rinse the soaked split peas and add them to the pot along with the diced potatoes. Stir everything together.
- Add the vegetable stock, bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes, stirring occasionally, until the split peas are tender and begin to break down.
- Add salt and pepper to taste. If you prefer a smoother soup, use an immersion blender to blend part of the soup while keeping some texture.
- Ladle into bowls and serve hot! Garnish with fresh herbs or a drizzle of olive oil if desired.
Notes
This soup thickens as it sits. Add more broth or water when reheating if needed!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 766mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 7g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.