Vegan Split Pea Soup is a delicious mix of green split peas, carrots, celery, onion, cabbage and a range of herbs – it’s one of my all-time favourite soup recipes! Below I share a stovetop method for making this simple soup.
This split pea soup is the perfect way to add more protein and fibre into your diet, and makes such a great hearty, warm meal on those cold winter days.
I pair this pea soup with some homemade sauerkraut and gluten-free bread, which pairs so well together, and takes this soup to a whole new level!
My top tips for making this soup are:
- Use anywhere between 7 – 8 cups of water, depending on how thick you like your split pea soup.
- You can keep it as a chunky soup by skipping the blending step (I love having soups this way).
- This split pea soup freezes well for up to 2 – 3 months. To freeze, simply store it in a freezer safe container once the soup has completely cooled. It can be reheated on the stovetop over low heat until warmed through, or in the microwave using 30 – 60 second intervals (stirring after each), until warm.
Before we get started in learning how to make this delicious, hearty split pea soup – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Vegan Split Pea Soup
Full of protein, this nourishing, hearty, warm soup makes the perfect meal on a cold winter’s day.
- 1 tbsp coconut oil or olive oil
- 1 onion, roughly chopped
- 1-2 garlic cloves, minced
- 3 cups green split peas, rinsed
- 1 large carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 cups cabbage, finely shredded
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 2 tsp ground cumin
- 1 tsp dried coriander
- 1 tsp each sea salt & ground black pepper
- 7 – 8 cups vegetable stock or water
- 2 tbsp homemade sauerkraut
- A slice of gluten-free bread, to serve
- In a large pot, heat 1 tbsp olive oil or coconut oil over medium-high heat, then add in the onion and garlic and sauté for 5 minutes or so. Add the split peas, carrot, celery, cabbage, herbs and seasonings, and sauté for around 2-3 minutes. Add the veggie stock or water, bring to the boil, then cover and reduce heat to medium-low. Allow to simmer for 2 hours, stirring occasionally. If the water has evaporated too much and the soup is looking a little dry, add in more stock/water.
- Using an immersion blender or a food processor or blender, puree the soup until it has reached your desired consistency (optional). Serve immediately with some bread and a couple spoonful’s of sauerkraut, and enjoy warm! The soup will thicken as it continues to stand.
- Any leftovers can be stored in the fridge for up to 6 days, or freeze for up to 2 months, just let it thaw before reheating.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made split pea soup before? What did you think? Share in the comments below.
Lots of love,