Vegan Split Pea Soup Recipe

Split peas: These are the star of the soup, providing a creamy texture and protein.

Onion: Adds a savory depth of flavor to the soup.

Garlic: Enhances the overall taste with its aromatic qualities.

Carrots: Contributes sweetness and color.

Celery: Adds a subtle crunch and flavor.

Olive oil: Used for sautéing the vegetables, adding a rich taste.

Vegetable broth: Forms the base of the soup, infusing it with flavor.

Thyme: Provides an earthy, aromatic note.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of spice and warmth.

When cooking the split peas, make sure to rinse them thoroughly under cold water to remove any debris or dust. This step is crucial for achieving a clean and pure flavor in your soup. Additionally, to enhance the depth of flavor, consider sautéing the onion, garlic, carrots, and celery until they are slightly caramelized. This will add a subtle sweetness and complexity to the final dish.

• split peas - Substitute with green lentils: Green lentils have a similar texture and cook time, making them a great alternative for a hearty soup.

• onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots provide a similar aromatic quality and a slightly sweeter taste.

• carrots - Substitute with parsnips: Parsnips have a comparable texture and a slightly sweet, earthy flavor that complements the soup.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• olive oil - Substitute with coconut oil: Coconut oil provides a rich, creamy texture and a subtle flavor that works well in soups.

• vegetable broth - Substitute with mushroom broth: Mushroom broth offers a deep, umami flavor that enhances the overall taste of the soup.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust, earthy flavor that can replace thyme in most recipes.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor and can enhance the depth of the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aromatic profile.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can dilute the flavors and alter the texture.
• Transfer the cooled soup to airtight containers. For easy portioning, consider using individual-sized containers.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables fresh and the flavors intact.
• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container as the soup will expand when frozen.
• Label the containers with the date to keep track of freshness. Split pea soup can be frozen for up to 3 months without losing its flavor and texture.
• To reheat, thaw the soup in the refrigerator overnight if frozen. Reheat on the stove over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating in short intervals and stirring in between.
• If the soup thickens too much upon reheating, add a splash of vegetable broth or water to reach your desired consistency.
• Enjoy your vegan split pea soup with a side of crusty bread or a fresh salad for a complete meal.

• Stovetop Method: Pour the leftover soup into a pot. Heat over medium-low, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if the soup has thickened too much. Heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot.

• Slow Cooker Method: Place the leftover soup in a slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is great if you want to reheat the soup slowly and keep it warm for an extended period.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Double Boiler Method: Fill the bottom of a double boiler with water and bring it to a simmer. Place the soup in the top part of the double boiler. Stir occasionally and heat until the soup is warmed through. This gentle method helps prevent burning.

• Immersion Blender Method: If the soup has thickened too much, use an immersion blender to blend it slightly while reheating on the stovetop. This will help achieve a smoother consistency and even heating.

• Large pot: Used to cook the soup and hold all the ingredients as they simmer together.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Chef's knife: Essential for chopping the onion, carrots, and celery efficiently.

• Measuring cups: Used to measure the split peas and vegetable broth accurately.

• Measuring spoons: Necessary for measuring the thyme, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and evenly.

• Ladle: Useful for serving the hot soup into bowls.

• Colander: Used to rinse the split peas before adding them to the pot.

Prep ingredients in advance: Chop the onion, garlic, carrots, and celery the night before to save time.

Use a food processor: Quickly chop vegetables using a food processor to speed up prep time.

Pre-rinse split peas: Rinse the split peas ahead of time and store them in an airtight container.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant Pot method: Use an Instant Pot to cook the soup in a fraction of the time.