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
- yellow onion
- garlic cloves
- carrot
- celery stalks
- sweet potato
- dried green split peas
- vegetable stock
- seasonings and spices – sea salt, black pepper, dried basil, dried dill, turmeric, and cumin.
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.
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!
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.
PrintHealthy Split Pea Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 bowls 1x
Ingredients
- 1 tbsp coconut oil
- 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
- 5 1/2 cups vegetable stock
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried 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 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.
- Serve warm.
- Will keep for up to one week in the fridge and months in the freezer.
Like this recipe? Here are others you might enjoy:
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36 Comments
Victoria
February 14, 2016 at 6:26 amSounds delicious! I love food that reminds of fond memories. I think for me it would be PB&J sandwiches, I was the most picky eater growing up (which is kind of ironic since I now have a food blog lol), so I lived off of PB&J for years. Although I don’t eat them in the same fashion anymore, I still enjoy making lots of PB&J inspired eats!
Davida Kugelmass
February 15, 2016 at 1:19 pmI was so picky I wouldn’t eat jam! I wanted peanut butter sandwiches exclusively. I feel ya, sista 😉
Lisy
February 14, 2016 at 9:06 amHappy Valentine’s Day!
Do you think this recipe would work with yellow/red split peas?
Davida Kugelmass
February 15, 2016 at 1:16 pmyup! for sure 🙂
lois
February 14, 2016 at 9:57 amDo you only cook this soup 20 minutes? Doesn’t it take much longer to cook split peas?
Davida Kugelmass
February 15, 2016 at 1:16 pmIt cooks for 30 minutes total but if you’re finding yours need a bit longer, feel free to continue simmering. I’ve never had mine require more than 30 though 🙂
Cassie
February 14, 2016 at 10:38 amThis actually looks really good! It will probably taste really amazing!!
Davida Kugelmass
February 15, 2016 at 1:16 pmIt does indeed!
Stella @ Stellicious Life
February 14, 2016 at 10:54 amI LOVE split peas! Which is funny, because I kinda hated them when I was a kid: big lover of regular green peas but didn’t care for the taste of the yellow split peas. This changed when I grew up and cooked split peas myself.
About 1,5 years ago I made a recipe of split pea soup with yoghurt that was so delicious that not only have I since made it regularly, but made me decide that if i ever publish a cookbook this recipe must be featured as my gift to humanity 😉
PS: And did C love UB’s meals? 😉
Davida Kugelmass
February 15, 2016 at 1:18 pmOf course he did 🙂 Funny cause I hated regular green peas but have always loved split peas! I’ve sort of grown out of that pickiness though, thankfully!
Bita
February 14, 2016 at 11:02 amThat’s a sweet story Davida – thanks for sharing 😉 xo Bita
Davida Kugelmass
February 15, 2016 at 1:15 pmThanks Bita!
Ashley @ Fit Mitten Kitchen
February 14, 2016 at 11:07 amSo I have to ask… is split pea soup a Canadian thing? Because it always reminds me of our annual Canada camping trip, when one of our family friends was making split pea soup for lunch and I A. had never had it and B. had never heard of it… but that could also partly be due to the fact that I grew up as a picky eater with almost equally picky eater parents…
However I am fairly certain I would like me some split pea soup these days 😉
Davida Kugelmass
February 15, 2016 at 1:15 pmhaha I don’t think it’s a Canadian thing?! I’ve had it in the states before I think? I need to take your pea soup cherry 😉
Ashley @ Fit Mitten Kitchen
February 17, 2016 at 3:38 pmbahahaha I will let you :-p
Rachel
February 14, 2016 at 11:16 amI have never, ever posted a comment on a blog before but I had to comment on UB pea soup….my all time favorite soup and most nostalgic food item for me for sure. I didn’t even realize you were a Torontonian before this! United holds really fond memories for me. It was my Grandmother’s go-to until she was 100 and my kids just love when I take them there and they get a sprinkle cookie of their own. Thanks for making me smile today and I can’t wait to try to duplicate the soup at home!
Davida Kugelmass
February 15, 2016 at 1:17 pmThank you for commenting Rachel! I love how special UB is for so many families. It’s such a warm and welcoming place that holds so many dear memories for us and many others. How sweet to hear some of your own story with them. Thanks so much for stopping by!
Kelly @ Eat the Gains
February 14, 2016 at 11:16 amI don’t think I have ever had split pea soup! Your version sounds super tasty.
Davida Kugelmass
February 15, 2016 at 1:14 pmFirst time for everything!
Alysia at Slim Sanity
February 14, 2016 at 6:04 pmLove it! I like ham and carrots in it 🙂
Davida Kugelmass
February 15, 2016 at 1:13 pmNever tried it with ham but I’m sure it would be delish!
Jennifer
February 14, 2016 at 6:32 pmThis soup looks fantastic! Split peas are a great source of protein. They’re really cheap, too!
Davida Kugelmass
February 15, 2016 at 1:13 pmexactly! awesome source of plant-protein and super cheap too!
Chrissa - Physical Kitchness
February 15, 2016 at 5:14 pmOMGGGGGGG when I saw this on your Snap story I was stoked. Now I’m like REALLY stoked because I have the golden recipe!!! So pinning this and so making this. Is it weird if I admit that split pea soup has been a pregnancy craving of mine? WITH hash browns. Heavenly….
Chrissa - Physical Kitchness
February 15, 2016 at 5:14 pmOMGGGGGGG when I saw this on your Snap story I was stoked. Now I’m like REALLY stoked because I have the golden recipe!!! So pinning this and so making this. Is it weird if I admit that split pea soup has been a pregnancy craving of mine? WITH hash browns. Heavenly….
Davida Kugelmass
February 16, 2016 at 1:53 pmNot weird at all! Trust me – I’m going to have the strangest pregnancy cravings ever…when that comes…in 10 years haha
Brie
February 16, 2016 at 9:37 amI love split pea soup and can’t wait to try your recipe since I’ve haven’t had it with sweet potatoes! My hubby would never try pea soup then I showed him how much protein peas have and now it’s his favorite 🙂
Davida Kugelmass
February 16, 2016 at 1:46 pmSometimes it’s the protein that sells the boys 😉
Miss Polkadot
February 16, 2016 at 9:49 amWill you believe I’ve never had split pea soup and that it’s not known over here? It looks and sounds so incredibly comforting I think I might have to change that, though.
Some of the most memory-inducing dishes for me include my grandma’s Rotkohl [recipe is on my blog], my mum’s Käsespätzle [ a kind of dumpling-like homemade pasta with fried onions and lots of cheese] and my adaption of Jamie Oliver’s cannelloni casserole.
Davida Kugelmass
February 16, 2016 at 1:47 pmAll sound like amazing dishes! Isn’t it amazing how often we associate positive (and sometimes negative..) memories with food. Shows the power of a meal to bring people together!
Jen
March 1, 2016 at 7:47 pmI just made this soup….. It is AMAZING!!!!! So freakin delicious. The only modification I made, was sub butternut squash for the sweet potato (forgot to buy it at the store ? ) Awesome job, Davida!!
Meghan
November 20, 2017 at 6:23 pmI just came across your website and this recipe searching for Healthy Split Pea soup. UB!!! I’m a Torontonian living in Oakland. This is so perfect, I’m making the recipe now. United Bakers has so many memories for me. Every time I go home I need to visit for soup and a Greek.
Vicki
November 29, 2017 at 4:00 pmA favourite soup of our family also! Is there not a little bit of fresh dill in the soup and carrots too? Maybe I’m wrong. And of course it is always served with the thin egg noodles (my girls always asked for extra!)
Vicki
November 29, 2017 at 4:03 pmA favourite soup of our family also! Is there not a little bit of fresh dill in the soup and carrots too? Maybe I’m wrong. And of course it is always served with the thin egg noodles (my girls always asked for extra!) Oops – ‘just re-read the recipe – please ignore!
Marie MacChesney
February 14, 2018 at 1:17 pmYou sound so lovely. Today I am making your soup!!! Marie
Sharon
February 3, 2019 at 3:25 pmThis soup is awesome. And a lot cheaper to make than buying it ready made at UB! Thanks for the recipe.
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