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This creamy and hearty Healthy Split Pea Soup is packed full of vegetables and plant-based protein for a delicious meal in one! A healthy vegan soup recipe ready in 40 minutes or less.
I couldn’t possibly write a whole post on Split Pea Soup and not mention where my love of split pea soup evolved from. If you’re from Toronto and have ever frequented United Baker’s Dairy Restaurant than you know how incredible their pea soup is. When I say this is the “soup of all soups”, I am not joking. This soup has superpowers….or SOUPerpowers if you will.
It also is packed full of a lifetime of memories. When I think of UB Pea Soup, my mind if flooded with a series of memories that take me from babyhood to present day. So in honour of a restaurant that holds a special place in my heart, I made my healthy version of split pea soup. It will never top the original (nor should it) but it’s full of love and memories…with slightly less butter 😉
Here’s What You Need:
- coconut oil (you can also use butter)
- yellow onion
- garlic cloves
- carrot
- celery stalks
- sweet potato
- dried green split peas
- vegetable stock – This is a vegetarian split pea soup which is why I use vegetable broth but feel free to use chicken broth or beef broth in place.
- seasonings and spices – sea salt, black pepper, dried dill (or fresh dill!), turmeric, and cumin.
Quick note: if you’re hoping for this split pea soup to taste like United Baker’s I would recommend sautéing your veggies in butter instead of coconut oil. At the end once your soup has been blended and cooled slightly you can stir in 1/2 cup cream for a flavor boost. It is a dairy restaurant after all! Don’t forget to cook up some egg noodles to stir in. Of course, this healthy split pea soup recipe is delicious as is too!
Tell me more about split peas…
Both split peas and lentils are types of legumes. Split peas are a type of pea that are grown specifically for drying. They are split in half after drying which makes them… you guessed it: split peas. The fact that they’re split in half speeds up cooking time and don’t require soaking prior to cooking. They will cook right up with the liquid and other ingredients in this soup so you don’t need any advanced prepping.
Split peas are high in protein and fiber which make them a great nutritional addition to this soup packed with vegetables.
How to Make Split Pea Soup
STEP 1: COOK VEGGIES
Add coconut oil (or butter) to a large pot over medium heat. Once coconut oil has melted add in onion and saute until translucent (about 5 mins). Add in garlic cloves, carrot, celery and sweet potato and cook for another 5 mins.
STEP 2: SIMMER SOUP
Top with split peas, vegetable stock, salt, pepper and herbs/spices and bring to boil. Cover with lid and lower to a simmer for 20 mins. Remove lid and cook for 10 more mins.
STEP 3: BLEND SPLIT PEA SOUP
Turn off stovetop and allow soup to cool slightly. Once cool enough to handle, blend using an immersion blender or in batches with a standard blender. Feel free to remove a ladle or two of soup before blending to keep some chunkiness, if preferred. Add back in after blending.
Storage Instructions
Refrigerator: Keep your leftovers healthy pea soup in the fridge in an airtight container for up to 1 week. Reheat on stovetop or in microwave.
Freezer: Freeze your split pea soup in an airtight container in the freezer for up to 6 months. Just thaw for several hours on your countertop or overnight in your fridge. Reheat on stovetop or microwave.
What to Serve with Split Pea Soup
This soup is already packed with vegetables and protein thanks to the split peas so it really is a satisfying meal on it’s own. BUT I love pairing soup with a hearty bread or even a grilled cheese or panini type sandwich. There’s something about dunking bread into a creamy soup like this!
For a more traditional United Bakers style soup, cook up some egg noodles and then add to the soup just before serving.
If you want a lighter option, you could absolutely serve this soup with a side salad and even grilled protein for an added protein boost.
More Soup Recipes to Enjoy:
- Tuscan White Bean Soup
- Detox Vegetable Soup
- Heirloom Carrot Ginger Soup
- Acorn Squash Soup
- Instant Pot Lentil Soup
Healthy Split Pea Soup
This creamy and hearty Healthy Split Pea Soup is packed full of vegetables and plant-based protein for a delicious meal in one! A healthy vegan soup recipe ready in 40 minutes or less.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Cook
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
- 1 tbsp coconut oil (butter works too)
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 large sweet potato, chopped
- 1 1/2 cups dried green split peas
- 6 cups vegetable stock
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried dill (or use 2 tbsp fresh dill)
- 1/2 tsp turmeric
- 1/4 tsp cumin
Instructions
- Add coconut oil to a large pot over medium heat.
- Once coconut oil has melted add in onion and saute until translucent (about 5 mins).
- Add in garlic cloves, carrot, celery and sweet potato and cook for another 5 mins.
- Top with split peas, vegetable stock, salt, pepper and herbs/spices and bring to boil.
- Cover with lid and lower to a simmer for 20 mins.
- Remove lid and cook for 10 more mins.
- Turn off stovetop and allow soup to cool slightly.
- Once cool enough to handle, blend using an immersion blender or in batches with a standard blender. Feel free to remove a ladle or two of soup before blending to keep some chunkiness, if preferred. Add back in after blending.
- Serve warm.
- Will keep for up to one week in the fridge and months in the freezer.
Looks yummy…thanks
Could you please list the nutrition in the soup, especially the calories per serving?
I was searching for a recipe for this soup and everyone I came across had ham in it. Maybe, that’s the old ways of making this soup. Anyway, because, I don’t eat ham, I kept looking and came across yours.
I made this soup last night and oh my goodness gracious! my family and I just about finished the whole batch. Yes, it is that good!
Jeremy
This soup is delicious! The texture is exactly what I hoped for. The recipe is easy to follow. And we thickened up a portion with more sweet potatoes and our 10 month old loved it too!
Thanks for the delicious split pea soup.
So happy to hear that!!
What are cooking times using an Instant pot?
I would imagine 10 minutes would do it on high pressure. That should be enough time to cook the sweet potatoes. Haven’t tried it myself though! Please let me know if you try it.
I’ve made split pea soup with ham for years. This meatless recipe caught my eye; we loved it! We didn’t miss the ham at all, and I have shared the recipe several times already.
So glad to hear it! Thank you for the support!
Oh my soul. This is the best Split Pea Soup recipe I’ve ever made. I thought huh strange when I read dill, but I threw it in there. Seriously so delicious.
Not a peas fan at all but I think I’ll gv ths soup a try bcuz it has so many other veggies. Sounds amazingly delicious!
This soup is awesome. And a lot cheaper to make than buying it ready made at UB! Thanks for the recipe.