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Creamy yellow split pea soup with turmeric in a bowl with spoon and a blue cloth

Vegan Creamy Yellow Split Pea Soup with Turmeric


  • Author: Jacqui Wilson
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

Creamy yellow split pea soup 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.


Ingredients

Scale
  • 2 cups (440 grams) yellow split peas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2-3 small carrots, peeled and diced
  • 1 dried bay leaf
  • 6 cups (48 ounces) low-sodium vegetable broth, plus more as needed
  • 1 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Garnish with a handful of chopped cilantro and crushed red pepper flakes for heat

Instructions

Stovetop

  1. 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.
  2. 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.
  3. 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.
  4. Serve with a garnish of cilantro or parsley, and a sprinkle of red pepper flakes for a pop of heat.

Instant Pot

  1. 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.
  2. 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.
  3. 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

  1. 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).
  2. 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
  3. 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. Similar to lentils, just toss them in the pot and allow them to soak in all the brothy goodness as they soften.
  • 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.
  • The soup can be stored in an airtight container in the freezer for up to 3 months.
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Category: dinner
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 305
  • Sugar: 8.1 g
  • Sodium: 530.1 mg
  • Fat: 5.5 g
  • Saturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 49.2 g
  • Fiber: 18.8 g
  • Protein: 17.1 g
  • Cholesterol: 0 mg

Keywords: split pea soup, yellow split peas, hearty soup, instant pot, crockpot