🥣 Soups & stews

Split Pea Soup

Name: Split Pea Soup
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 onion; 4 garlic clove; 2 carrot; 2 celery stalk; 2 yellow potato; 1 cup split peas, dried; 2 tbsp olive oil; ~2 sprigs fresh thyme; 1½ tsp salt; ~¼ tsp black pepper; ~¼ tsp chili flakes; ½ tsp sweet paprika; ~½ tsp dried oregano; 400 ml canned chickpeas; 1 liter vegetable stock; 1 liter water; ~2 tbsp lemon juice; ~3 tbsp fresh parsley; ~1 tbsp chili oil

⏱ 75 min🍽 Serves 4

A cozy and comforting split pea soup recipe perfect for weeknight meals or meal prep. Combining split peas, potatoes, carrots, and celery with aromatic spices, this soup is partially blended to create a velvety texture while keeping vegetable pieces intact. Finished with fresh lemon juice, parsley, and optional chili oil.

Vegan

Adapted from a video by Yeung Man Cooking

The Split Pea Soup Recipe I can't live without!

Watch on YouTube

Ingredients

onion1
garlic clove4
carrot2
celery stalk2
yellow potato2
split peas, driedpre-soaked overnight1 cup
olive oil2 tbsp
fresh thymea few sprigs~2 sprigsest.

Steps

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1
Prepare all ingredients. Dice the onion and mince the garlic. Dice the carrots and finely mince the celery. Chop the potatoes into bite-sized chunks. Drain the pre-soaked split peas and set aside. Rinse and drain the canned chickpeas.
2
In a large pot over medium heat, add olive oil. Add the onion and sauté for 3–4 minutes until softened. Add the minced garlic and sauté for another 2 minutes. Strip the leaves from the thyme sprigs and add to the pot. Add salt, black pepper, chili flakes, sweet paprika, and dried oregano. Stir well and cook for a few minutes to combine all the flavours.
3
Add the carrots and celery, stir, and cook for 4–5 minutes. Add the split peas, potatoes, chickpeas, vegetable stock, and water. Stir, bring to a boil over high heat. Once boiling, reduce heat to medium, cover, and simmer for 1 hour, stirring occasionally.
4
Carefully transfer a few cups of soup to a blender (or use an immersion blender directly in the pot). Blend on medium-high speed for 5–8 seconds. Carefully pour the blended soup back into the pot and stir well. This creates a velvety texture.
5
Plate the soup and finish with fresh lemon juice, freshly cracked black pepper, chopped fresh parsley, and a drizzle of chili oil. Serve with crusty bread.