Simple and nourishing, this split pea soup with vegetables is naturally vegan and gluten-free. Perfect for lunch or dinner with homemade bread!
Split Pea Soup with Vegetables Recipe
This split pea soup with vegetables is not a fancy soup and you wouldn't want it to be. Nor is it too complex, and thankfully so. In general, it's simply satisfying in an entirely wholesome way.
First, cook down an onion with diced carrots and a little celery. Then add a warming note of curry powder to keep things interesting. I imagine you could add even more vegetables -- potatoes? Sweet potatoes? Peas? -- depending on preference, but I kept it simple here. I added vegetable broth along with the split peas and finished off with fresh baby spinach. The results were perfect: hearty, nourishing, and with enough spice to take the edge off.
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Why You'll Love This Recipe
- Simple ingredients. Pantry staples like curry powder, split peas, and vegetable broth make this an easy soup to pull together tonight.
- Lots of vegetables. The starter vegetables of onion, carrot, and celery create a flavorful base that's built on with loads of spinach. You could add diced sweet peas, peas, or another vegetable of your choice if you want more.
- Nourishing and comforting. Real food ingredients and a simple ingredients list make this soup approachable and unfussy.
What You'll Need to Make Split Pea Soup
- Olive oil
- Onion
- Carrots
- Celery
- Spinach
- Split peas
- Broth
- Curry powder
- Salt and pepper
Storage
To store, place cooled soup in an air-tight container and store in the fridge for 3 days. To serve, gently reheat in a pot on the stove until hot.
Split Pea Soup with Vegetables
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 ribs celery, cut into ¼-inch pieces
- ½-1 teaspoon curry powder
- 2 cups dried split peas, rinsed and picked through
- 4 cups vegetable broth
- 2-3 cups water
- 4 cups baby spinach
- Salt and pepper to taste
Instructions
- In a large soup pot over medium heat, warm the olive oil. Add the onion, carrots and celery, and cook until soft about 5-7 minutes. Add a splash or two of water if needed. Stir in the dried spices, cover the pot, reduce heat to simmer, and cook for another 5 minutes.
- Add the split peas and the vegetable broth. Bring to a boil, then lower and simmer, half-covered, for 1 to 1 ½ hours. Add water as necessary if the split peas absorb too much broth, or you prefer a more brothy soup.
- Test split peas; when fairly soft, stir in the spinach and cook until wilted. Season with salt and pepper.
- Soup can be stored in a glass air-tight container in the fridge for 3 days.
Lisa says
Looks heavenly and you're so good at describing the scene. I can see you in your apartment with your wool socks and the fog rolling in. Sigh! xoxo