Creamy yellow split pea soup with turmeric filled with plant-based protein and a boost of antioxidant-rich turmeric. An easy-to-make homemade comforting soup with a healthy vegan twist on a traditional recipe.
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Why this easy creamy split pea soup recipe works
- Easy - this yellow split pea soup recipe is easy and affordable to make. Inexpensive grocery store ingredients like yellow peas, chopped onions, medium carrots, vegetable stock (or chicken stock) and turmeric makes a hearty soup with a twist on the classic split pea soup. No leftover ham bone in this homemade soup recipe.
- Versatile - this hearty split pea soup can be made on the stove top, instant pot (pressure cooker), or crockpot (slow cooker).
- Tasty - creamy, hearty, flavorful, filling, savory and healthy. It will easily become one of your cold weather favorite soups.
- Healthy - this vegan soup is a great source of plant-based protein meeting your daily values of nutrients like potassium, magnesium, vitamin A, dietary fiber, and low in total fat.
- Superfood ingredient - turmeric is an antioxidant and anti-inflammatory superfood!
If you like simple healthy soups, and are looking for more cozy soup recipes, try my roasted butternut squash and cauliflower soup recipe, my spicy red lentil soup recipe, Spicy Creamy Potato Corn Chowder Soup (Gluten-Free), and my Easy Creamy White Bean and Mushroom Soup. Or serve this cozy soup with side of crunchy kale salad with spicy peanut vinaigrette, Baked Stuffed Tomatoes with White Beans and Spinach, Balsamic Baked Stuffed Portobello Mushrooms (vegan) or my tasty Roasted Turkey Breast with Garlic and Herbs.
Key ingredients and substitutions
- Yellow split peas - mild and mellow in flavor with a touch of sweetness. They don't need to be pre-soaked but benefit from a good rinse and pick-over for small stones or debris. You can easily substitute for green split peas (not green peas) which will give a more brown-green color to the soup.
- Olive oil - used to sauté the onions. Can be substituted with ghee or a neutral oil.
- Yellow onion and carrots - build a depth of flavor to the soup. Add a couple chopped stalks celery if you have some on hand.
- Bay leaf - adds a sweet aroma and lightness of flavor to heavy and hearty soups. Bay leaves have hints of spearmint and menthol flavors.
- Vegetable broth - adds nutrients and a balance of flavor. You can swap for water or use half broth and half water. You can also substitute with chicken broth. Make sure to have some extra on the side as the soup can get quite thick and may need a little bit of thinning.
- Turmeric - contains a powerful antioxidant called curcumin, which can potentially lower inflammation and boost brain power. It also enhances the vibrant yellow color of this healthy simple soup, lends to that golden color, and adds a touch of smoky flavor.
- Black pepper - has an active ingredient called piperine which enhances the absorption of curcumin in the body; that's why it's always good practice to add black pepper to any dish that includes turmeric.
See recipe card for all ingredients and quantities.
Step-by-step how to make creamy yellow split pea soup
Equipment:
- Large soup pot, large stockpot or dutch oven with lid
- Immersion blender, food processor, vented high-powered blender, a potato masher will not make the soup creamy enough.
- Heat a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion and sauté, stirring often, until tender, about 10 minutes.
- Add the carrots, bay leaf, split peas, vegetable broth, turmeric, salt and pepper. Raise the heat to medium-high heat and bring to a boil. Reduce to low, cover pot and simmer on low heat, stirring occasionally, until split-peas are tender, about 45 minutes. Thin soup with additional broth or water as needed.
- When done, discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth as needed to thin.
- Serve finished soup with a garnish of cilantro or parsley, and a sprinkle of red pepper flakes for a pop of heat. A slice of crusty bread (gluten free) on the side is the best way to soak up that great soup.
Hint: Soup may thicken while cooking or when puréeing. Use extra broth or water to thin soup as needed.
Instant pot method
Using the sauté setting, heat oil, add onions and sauté for 10 minutes or until softened. Press cancel. Add carrots, bay leaf, split peas, only 4 cups of vegetable broth (less liquid will evaporate using the instant pot), turmeric, salt and pepper. Stir.
Put on lid and seal. Set to pressure cook high for 15 minutes. It takes about 10 minutes to pressurize before cooking, and about 15 minutes to allow steam to release naturally after cooking.
When done, remove lid. Discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth to thin if needed.
Crockpot or slow cooker method
In a medium sized pan on the stovetop, heat oil, add onions and sauté for 10 minutes or until softened. (You can omit this step and place all ingredients in crockpot. The soup will result in a little less depth of flavor you get from sautéing onions).
Add onions, carrots, bay leaf, split peas, only 4 cups of vegetable broth (less liquid will evaporate using the slow cooker or crockpot), turmeric, salt and pepper to a 4-6 quart crockpot. Stir. Allow to cook on low for 7-8 hours.
When done, remove lid. Discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth to thin if needed.
Expert tips and variations
Creamy split pea soup is simple to make and can be made even easier with a few simple tips.
Don't pre-soak split peas - No need to pre-soak split peas before cooking. Similar to lentils, just toss them in the pot and allow them to soak in all the brothy goodness as they soften.
Thick and creamy - split peas have an abundance of natural starch that will thicken the soup as it cooks. Keep some extra broth or water handy to thin the soup to your liking as it cooks or after it has been puréed.
Use fresh split peas - if your split-peas are old or stale, sometimes apparent by a faded yellow appearance to the peas, you may need to get some fresh yellow peas. Older peas may not soften enough even after an hour or more of cooking.
Texture - If you like your soup more textured, only blend a portion of the soup to add some thickness without making the soup too creamy.
Don't leave the bay leaf behind - don't forget to remove the bay leaf before puréeing this delicious split pea soup recipe into creamy goodness.
Versatile - feel free to substitute green split peas if that's what you have on hand. It won't have a huge impact on taste but the soup will be more brown-green in color. Next time you can also add some chopped fresh ginger to add a depth of peppery flavor to the soup. Experiment to find your favorite way to tweak your delicious soup to keep you warm on a cold day.
Storage - this recipe can be made in advance and stored in an airtight container, preferably glass, for up to 3 days. It will thicken as it rests so you will need to thin the soup with broth or water when reheating. Does split pea soup freeze well? The soup can be stored in an airtight container in the freezer for up to 3 months.
FAQs
There is no need to pre-soak your split-peas before cooking. They absorb water and cook well without soaking.
Both yellow and green split-peas have similar cooking methods and nutritional profiles. Some say the difference is that yellow split-peas have a mild, mellow and sweeter flavor than green split-peas.
Your split-peas should soften within 45 minutes of cooking. If they don't soften it's likely that the peas are old or stale. Check the shelf life and use a fresh batch of split peas to make the soup.
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Recipe
Vegan Creamy Yellow Split Pea Soup with Turmeric
Equipment
- 1 large soup pot
- 1 high-powered blender or immersion blender
Ingredients
- 2 cups (394 g) yellow split peas, rinsed and drained
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2-3 medium carrots, peeled and diced
- 1 dried bay leaf
- 6 cups (1419 ½ ml) low-sodium vegetable broth, plus more as needed
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- Garnish with a handful of chopped cilantro and crushed red pepper flakes for heat
Instructions
- Stovetop
- Heat a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion and sauté, stirring often, until tender, about 10 minutes.
- Add the carrots, bay leaf, split peas, vegetable broth, turmeric, salt and pepper. Raise the heat to high and bring to a boil. Reduce to low, cover pot and simmer, stirring occasionally, until split-peas are tender, about 45 minutes. Thin soup with additional broth or water as needed.
- When done, discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth as needed to thin.
- Serve with a garnish of cilantro or parsley, and a sprinkle of red pepper flakes for a pop of heat.
- Instant Pot
- Using the sauté setting, heat oil, add onions and sauté for 10 minutes or until softened. Press cancel. Add carrots, bay leaf, split peas, only 4 cups of vegetable broth (less liquid will evaporate using the instant pot), turmeric, salt and pepper. Stir.
- Put on lid and seal. Set to pressure cook high for 15 minutes. It takes about 10 minutes to pressurize before cooking, and about 15 minutes to allow steam to release naturally after cooking.
- When done, remove lid. Discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth to thin if needed.
- Crockpot
- In a medium sized pan on the stovetop, heat oil, add onions and sauté for 10 minutes or until softened. (You can omit this step and place all ingredients in crockpot. The soup will result in a little less depth of flavor you get from sautéing onions).
- Add onions, carrots, bay leaf, split peas, only 4 cups of vegetable broth (less liquid will evaporate using the slow cooker or crockpot), turmeric, salt and pepper to a 4-6 quart crockpot. Stir. Allow to cook on low for 7-8 hours.
- When done, remove lid. Discard bay leaf and purée soup with an immersion blender, or in batches in a food processor or vented high-speed blender. Add warm broth to thin if needed.
Notes
- No need to pre-soak split peas before cooking.
- Soup may thicken while cooking or when puréeing. Use extra broth or water to thin soup as needed.
- This recipe can be made in advance and stored in an airtight container, preferably glass, for up to 3 days. It will thicken as it rests so you will need to thin the soup with broth or water when reheating. Freeze for up to 3 months.
Helen B
We really enjoyed this pea soup. Perfect balance of creaminess and flavor.