Easy Vegan Split Pea Soup

Easy Vegan Split Pea Soup Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 15 mins


▢ 1 tbsp olive oil

▢ 2 ribs celery, chopped

▢ 1 large onion, diced

▢ 2 medium carrots, diced

▢ 1 large yellow bell pepper, de-seeded and diced

▢ 2 cloves garlic, minced

▢ 1 tsp paprika

▢ 1 tsp turmeric

▢ 1 tsp onion powder

▢ 5 oz cremini mushrooms, chopped

▢ 4 1/2 oz split peas

▢ 4 1/2 cups vegetable stock

▢ 10 oz potatoes, peeled and diced

▢ 1/4 cup apple cider vinegar

▢ 1/3 cup coconut milk

▢ 1/4 cup fresh basil, chopped

▢ 1/2 tsp salt, or to taste

▢ 1/2 tsp black pepper, or to taste


1Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.

2Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.

3Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.

4Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.

5Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.

6Season to taste with salt and pepper, and serve.

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