Holistic Programs

Vegetarian Split Pea Soup

Wednesday 15 February 2012


This makes a very hearty and thick vegetarian (vegan) split pea soup. To make it thinner, simply reduce the amount of split peas or add more water. This soup is highly nourishing and full of flavour!

 Vegetarian Split Pea Soup

Image from Fried or Sizzlin 



1 tablespoon extra virgin olive oil

1 onion, chopped

1 bay leaf

4-6 cloves garlic, minced


2 cups dried split peas

1 1/2 teaspoons sea salt

8 cups water (or vegetable stock)


3 carrots, chopped

3 stalks celery, chopped

3 potatoes, diced

1/2 cup chopped parsley

1/2 teaspoon dried basil

½ teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon ground cumin

½ freshly ground black pepper

Special equipment: Blender or immersion blender



In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, salt and water. Bring to a boil and reduce heat to low. Simmer for 45 minutes to an 1 hour, stirring occasionally. If peas were soaked overnight, cooking time is half.

Add the carrots, celery, potatoes, parsley, basil, thyme, cumin and ground black pepper. Simmer for half an hour, or until the peas and vegetables are al dente.

Ladle out about 3-5 cups of the peas and carefully blend them until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches.  Return the creamy soup back into the pot and stir to combine and heat through. Season with sea salt and pepper, to taste. To serve, ladle the soup into bowls and garnish with tomato or parsley and a squeeze of lime (optional). ENJOY!

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