When it comes to comfort food, it's hard to beat a bowl of yellow split pea soup. It's one of those cozy and nourishing recipes that helps you through the coldest of days. Simple to prepare, plus it freezes well too - perfect for batch cooking.
This hearty recipe couldn't be easier. Yellow split peas are simmered gently with fresh veggies and vegetable stock then blended until smooth and creamy.
This soup also answers the question of what to do with the leftover split peas in your kitchen cupboard!
A homemade bowl of soup tastes so much better than any store bought can. With just eight ingredients it's also super easy to make. The only bit of organization required is soaking the dried peas before you start.
With a mild and mellow taste that kids seems to like, this bowl of soup is definitely one of our family favorites and appears regular on my family meal plan.
Why You Should Make This Vegan Yellow Split Pea Soup
- Containing no dairy products, this great tasting soup is ideal for anyone following a vegan diet.
- For a gluten free yellow split pea soup, use gluten free stock or stock-cubes.
- Yellow split peas are full of protein and fiber which keep you fuller for longer.
- When it comes to flavor, nothing beats a bowl of homemade soup. Try some of my other great tasting soup recipes: Creamy Tomato, Chicken & Rice Soup, Leftover Roast Beef & Wild Rice Soup, Thai Curry Squash & Lentil Soup, White Bean Soup with Leek & Potato, Easy Corn & Kale Chowder.
How to Make Yellow Split Pea Soup from scratch
Find the full printable recipe below.
Soak the dried split peas for a minimum of 4 hours or ideally, overnight.
When ready to make the soup, sauté the prepared vegetables and garlic cloves in the olive oil until soft.
Season well, then add the drained split peas and stock.
Simmer on a low heat for around 40 minutes or until all the peas are soft. Make sure to stir often and skim off any foam which forms on top.
Season again then carefully blend the soup until smooth.
Serve topped with dairy-free yoghurt and chives.
What exactly are split peas?
Split peas are a variety of field pea that come in either yellow or green pea varieties and are grown specifically for drying. Once picked, the peas are peeled and then dried. They not only taste great and are full of nutrients, but once dried they also store really well.
How long do I need to soak Split Peas for?
If you plan to cook with yellow split peas you should ideally soak them for 8-10 hours first to soften them before cooking. I like to soak them overnight, that way they are ready to cook with the following day.
However, you don't technically need to soak peas before cooking with them. It just cuts down on a lot of cooking time if you soak them first.
How do I make the soup smooth?
Once cooked this vegan dried split pea soup has quite a rough texture and you can eat it like this. If, like me, you prefer a smooth soup, use either an immersion or countertop blender and blitz the soup until it's smooth.
If using a countertop blender, blend the soup in batches to ensure a smooth consistency.
Either way, it will take a full minute or two of blending to get the consistency you want.
Yellow Split Pea Soup Ingredients
Find the full list and quantities in the recipe below.
Split Peas - I soak the yellow split peas overnight to soften them up.This means they cook more quickly the next day. You could substitute the yellow split peas with green split peas or even red lentils in this tasty soup recipe.
Vegetables - when it comes to soup a good veggie base makes all the difference to the final result. I have used onion, carrot, celery, leek and garlic to add a base flavor to my soup.
You could also add in other veggies to up the nutritional content: zucchini; sweet potato; squash and potato would all work with the split peas.
Stock - for a vegan soup, use a vegetable stock base. You can use either fresh veggie stock or make up stock using a vegetable stock cube. For a gluten free soup make sure you use a gluten free stock or stock-cubes.
Variations of Yellow Split Pea Soup
- This recipe is easily adapted to use other pulses like green split peas or red lentils. Use the same process, simply swap the pulses.
- For a spicy twist try adding some curry powder or a spoon of Thai curry paste to the soup. You could also swap some of the stock for coconut milk.
- Increase your 5-a-day. Soup is a great way to add in those extra veggies. For example chopped carrot, sweet potato or squash would all be delicious to add in.
Tips For Making Vegan Split Pea Soup
- To make this soup even easier it's fine to use ready diced onion, carrot and celery.
- The pulses in this soup give it a thick and creamy texture. If you prefer a thinner soup add a little more stock or water.
- When blending the soup you can use either a blender or stick blender. To get it really smooth, blend in batches and let the blender run for a while - at least 1-2 minutes.
How To Serve Vegan Split Pea Soup
To serve this soup I sprinkle over some fresh cut chives and stir through a spoon of vegan yogurt. Soup can be so much more than a lunch option so add some crusty bread and you have a delicious and nutritious light dinner.
For another soup that is a filling meal in one, try a bowl of my Italian Tortellini Soup.
Pulses are packed full of goodness and contain high quantities of protein, making them a great addition to any meat-free dinner. For another light meat-free dinner try my Easy Red Lentil Dahl served with some soft naan bread.
How To Reheat Yellow Split Pea Soup?
This soup is a great make ahead dish. Once cooked, cool the soup down and place in the fridge in an airtight container for up to 3 days. Re-heat in a pot on the stove over a low heat and warm up gently.
How to Freeze Yellow Split Pea Soup?
I like to make a big batch of this vegan split pea soup, enjoy some now and save the rest for later. Once cooled, place the soup in an airtight container and store it in the freezer.
This soup will keep in the freezer for 3 months. When ready to enjoy remove from the freezer and defrost thoroughly before warming up gently on the stove.
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More Easy Soup Recipe Ideas
Simple Yellow Split Pea Soup (Vegan)
- 2 cups Dried Split Peas
- 1 Onion - roughly chopped
- 2 Carrots - large, peeled and roughly chopped
- 2 ribs Celery - roughly chopped
- 1 Leek - large, cleaned and sliced
- 2 cloves Garlic - peeled
- 1 tablespoon Olive Oil
- Sea Salt and Black Pepper
- 8 cups Vegetable Stock - gluten-free if required
Optional to Serve
- Greek Yogurt - dairy-free
- Chives, finely cut
Prepare the Split Peas
- 2 cups Dried Split PeasPlace the split peas in a bowl, cover with cold water.
- Leave to soak for a minimum of 4 hours and up to 12 hours (or overnight). Drain.
Make the Soup
- 1 Onion | 2 ribs Celery | 1 Leek | 2 cloves Garlic | 1 tablespoon Olive OilSauté the prepared onions, carrots, celery, leeks and garlic cloves in the olive oil in a large pan on a medium-low heat until soft - around 10 minutes.
- Sea Salt and Black Pepper | 8 cups Vegetable StockSeason with sea salt and black pepper then add the drained split peas and vegetable stock.
- Bring the soup to the boil then turn down the heat to a simmer for around 40 minutes or until all the peas are soft.
- Stir often to prevent sticking and skim off the foam which the lentils form when cooking
- Season again and carefully blend the soup using an immersion or countertop blender. Blend in batches for a smooth consistency if using a countertop blender.
- Greek Yogurt | Chives, finely cutServe topped with dairy-free yoghurt and chives (optional)
This recipe was shared with the #cookblogshare community, which this week was hosted by Melissa Traub.
Corina Blum says
It's such a gorgeous colour and looks delicious. I don't often use split peas but really should as I have about half a bag just sitting in the cupboard!
Jo Keohane says
So useful for using up those leftovers! Thanks so much for your comment Corina.
Love split peas. I usually eat it as dhal, but what a good idea to have it as a warming bowl of soup. Such a gorgeous colour too.
Jo Keohane says
Thanks so much Choclette - I'm almost glad it's September! Nearly soup season...
Kat (Kat's Veg Kitchen) says
This looks so comforting and cosy - perfect to enjoy this time of year!
Jo Keohane says
Thanks so much Kat, it's definitely one that gets make a lot around here 😉