Enjoy this hearty and nutritious vegan split pea soup as a main course or a satisfying starter. The smoky flavor adds a delicious twist that even non-vegans will love!
Split pea soup is a classic comfort dish, known for its rich, hearty flavor and creamy texture. This vegan version skips the bacon and uses liquid smoke or smoked paprika instead to impart a delicious smoky taste. Packed with protein, fiber, and nutrients, this soup is both satisfying and nutritious. Perfect for a cozy dinner, it’s also great for meal prepping and enjoying throughout the week.
LEVEL UPS (OPTIONAL)
- Add a handful of spinach or kale towards the end of cooking for an extra boost of iron and vitamins.
- Stir in a tablespoon of nutritional yeast for a cheesy flavor and extra B vitamins.
- Serve with a sprinkle of hemp seeds or chia seeds for added protein and omega-3 fatty acids.
SUBSTITUTIONS (OPTIONAL)
- Split Peas: Substitute with yellow split peas or lentils for a slightly different flavor and texture.
- Olive Oil: Can be replaced with avocado oil or coconut oil.
- Smoked Paprika: If unavailable, use regular paprika with a dash of cayenne pepper for a subtle smokiness.
Equipment Needed
Knife
Cutting board
Measuring spoons
Instant pot or large stove pot
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely diced (about 2 cups)
- 1 large carrots, grated (about 2 cups; no need to peel this)
- 2 celery stalks, finely diced (about 2 cups
- 3 cloves garlic, minced
- 2 cups dried green split peas, rinsed and sorted
- 6 cups vegetable broth plus more for adjusting consistency
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (or ½ teaspoon liquid smoke)
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar (optional for a touch of acidity)
- Fresh parsley, chopped (for garnish)
Directions
- Instant Pot Method
1. Set the Instant Pot to sauté mode. Add olive oil and sauté the onion, carrot, and celery for 5-7 minutes, until softened.
2. Add the garlic and cook for another minute.
3. Add the split peas, vegetable broth, bay leaf, thyme, smoked paprika (or liquid smoke), salt, and pepper. Stir well.
4. Seal the lid and set the Instant Pot to manual high pressure for 15 minutes.
5. Once done, let the pressure release naturally for 10 minutes before doing a quick release.
6. Open the lid, stir in the apple cider vinegar if using, and adjust seasoning to taste. If the soup is too thick, add more vegetable broth to reach the desired consistency.
7. Serve hot, garnished with fresh parsley. - Traditional Stove-Top Method
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 8-10 minutes until vegetables are softened.
2. Add the garlic and cook for another minute.
3. Stir in the split peas, vegetable broth, bay leaf, thyme, and smoked paprika (or liquid smoke). Bring to a boil, then reduce the heat to low and simmer, covered, for 60-75 minutes, stirring occasionally.
4. Check the peas for tenderness. Once they're soft and the soup has thickened, remove the bay leaf and stir in the apple cider vinegar if using. Adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.
