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.

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
• 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. It is a dairy restaurant after all! Don’t forget to cook up some egg noodles to stir in. Of course, this split pea soup 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: 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: 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: 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.

Can you Freeze Split Pea Soup?

Absolutely! Split pea soup freezes super well. It will keep in your fridge for up to 1 week and will last up to 6 months if well-stored in the freezer. Just thaw for several hours on your countertop before eating or overnight in your fridge.

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.

• Perfect Stove-Top Chicken
• Simple Kale Tahini Salad
• The Ultimate Avocado Toast

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Like this recipe? Here are others you might enjoy:

• Tuscan White Bean Soup
• Detox Vegetable Soup
• Heirloom Carrot Ginger Soup
• Acorn Squash Soup