This is a healthy and satisfying soup that is easy to make with simple ingredients. It has a creamy texture from the split peas and a rich flavor from the caramelized onions, herbs and sun-dried tomatoes. It’s vegan and gluten-free, and tastes even better the next day! Watch the video to see how it’s made.
Ingredients
- olive oil
- onion
- carrots
- garlic cloves
- split green peas
- vegetable broth
- sun-dried tomatoes
- bay leaves, fresh thyme, dried marjoram, fresh parsley
- smoked paprika
- sea salt & black pepper
Instructions
- Rinse the split peas and cook them in a pot with 4 cups of water for 30 minutes. Drain and set aside.
- In another pot, heat some oil and cook the onion for 10 minutes over medium heat, until browned and caramelized. Add the garlic and the carrots and cook for 5 more minutes.
- Add the vegetable broth, sun-dried tomatoes, bay leaves, thyme, marjoram, smoked paprika, salt and pepper to the pot. Stir in the split peas.
- Simmer the soup, covered, for 30 minutes, stirring occasionally, until the peas are soft and broken down.
- Stir in the parsley and add some lemon juice to taste. Adjust the seasoning if needed.
- Enjoy your soup with some homemade croutons or vegan bacon if you like.
Tips
- Check the expiration date of your split peas before cooking them. Old split peas may not soften properly.
- Use homemade vegetable broth for more flavor and freshness.
- You can also use chicken thighs instead of split peas for a non-vegan version of this soup.
More recipes you may like
- Curried Split Pea Soup
- Instant Pot Split Pea Soup with Harissa
- Mushroom Lentil Stew with Fennel and Sage
- Moroccan Lentil Quinoa Soup
- Brothy Chickpea Soup with Lemon, Fennel and Sumac
Stay cozy, eat well and find something beautiful to appreciate 🌼
