Warm yourself up this winter with this low-fat vegetarian split pea soup recipe that is as easy on a budget as it is on your health. And it is so easy to make it go ahead.

In spring and winter soups need to be made quick and easy, so easy is a vegetarian soup of peas and peppermint; You will be delighted by its simplicity.

A combination made from fresh winter peas (you can use frozen peas) and garden mint, their combination is delicious in any recipe.

Like many lentil soups, it distributes many of the same nutritional benefits – a good amount of vegetable protein and plenty of potencies. It is heartfelt and filling and even better reunion later in the day.

You can find dried green peas in many natural food shops, I picked them up in the bin section of Whole Foods Market.

Vegetarian Split pea soup recipe

Homemade vegetarian split pea soup recipe, as mom grew up! This is a hearty, protein-rich, comforting soup. Tender split peas, tasty and made with fresh vegetables. It is easy and perfect for cold weather.

To be honest, I’ve always been on the fence about vegetarian split pea soup recipe, as it always seemed a bit ho-hum to me, but this recipe changed my opinion.

It’s a humble soup, sure, but one that’s bursting with flavor, thanks to that simmer away with the split peas.

While you can surely leave it out if you’re vegetarian or vegan, you’ll lose that smoky depth. I added the option to toss a big pinch of smoked paprika into the pot in its place in order to mimic the effect.

This vegetarian split pea soup recipe is very easy to make and is ready in 20 minutes: boil, puree, and serve in a pot.

Make sure the blender does not fill more than half the whole or the soup will explode everywhere. You can also fold it into the pan with a hand blender.

Garnish with a sprig of peppermint and tasty brown bread with a tempering of extra virgin olive oil, and pair it well with the green salad.

The vegetarian split pea soup recipe up is a classic combination, but that doesn’t mean you can’t change the changes.

There is a traditional herb with peas but thyme can also taste good, but use it with caution, thyme can dominate the pea’s mild flavor.


How Long Does it Keep?

Leftovers should keep well for about 3 days in the refrigerator, the soup will thicken as it rest (and even more so when cold, once reheated it does thin back out a bit). Thin with more water as desired.

Can I Freeze It?

Yes, this vegetarian split pea soup will freeze well. To do so let the soup cool then store in airtight containers for about 3 months in the freezer.

Don’t forget the soup will expand as it freezes so leave about a 3/4-inch gap from the soup to the container lid.
Thaw overnight in the refrigerator then reheats the following day.

Ingredients of vegetarian split pea soup recipe:

Olive oil – this is used to saute the vegetables, butter can be substituted.

Yellow onion, celery, potato, and garlic – these vegetables built up the background flavors of the soup. They add some nice colors too.

Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn’t overpower the delicate flavor of the peas.

Dried split peas – it’s a common misconception to believe split peas need to be soaked before cooking, no soaking is necessary. But you do want to pick over (check for pebbles and debris) and rinse and drain them.

Bay leaves, thyme, and parsley – fresh or dry herbs work well here.

Salt and pepper – I like to wait to add the majority of salt until the ham has cooked with the soup, be very salty while others not as much so if you wait you won’t over-salt the soup.

Cream whipped or Greek yogurt- this is used to the creamy taste.

How to make vegetarian split pea soup recipe-

  • Add a dash of sunflower oil to a pan on medium-low heat. Gently soften the onion but don’t allow it to brown.
  • Now add the potato and vegetable stock. Simmer cook for 10 to 12 minutes until the potato is soft, then add the split peas and mint leaves.
  • Return to the boil, remove from the heat and keep aside for cooled in room temperature. now blend properly in the blender. Taste and season with salt and pepper.
  • Serve hot or cold with a blob of whipped cream or Greek yogurt, some freshly ground black pepper, and a sprig of fresh mint.
  • Serve this cool vegetarian split pea soup as a starter for a health-conscious dinner party.

Tips and Variations:

  • If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to soup to make it even heartier.
  • If you notice soup isn’t thickening up how you’d like while cooking you can let it simmer uncovered for the last 20 – 30 minutes to reduce down some.
  • Note that soup will thicken as it rests and cools. The following day, if needed, it can be thinned with more water.
  • Take chilled soups out of the fridge 10 minutes before serving, as they taste better if not too cold. We usually eat this soup hot, but it is also very tasty cold.
  • It can be stored in an airtight container in the refrigerator for 4 days.

Best vegetarian split pea soup recipe

Best vegetarian split pea soup recipe

Warm yourself up this winter with this low-fat vegetarian split pea soup recipe that is as easy on a budget as it is on your health. And it is so easy to make it go ahead.

Type: appetizer,

Cuisine: American,

Keywords: split pea soup, pea soup, soup, veg soup,

Recipe Yield: 4 servings,

Calories: 282

Preparation Time: 05M

Cooking Time: 15M

Total Time: 20M

Recipe Ingredients: Sunflower oil,  100g- onion, chopped, 150g- potato, peeled and diced,  500ml- vegetable stock, 250g- split peas, 6-10- mint leaves, Salt and pepper, Cream whipped or Greek yogurt, Black pepper, freshly ground,

Recipe Instructions: Add a dash of sunflower oil to a pan on medium-low heat. Gently soften the onion but don’t allow it to brown.Now add the potato and vegetable stock. Simmer cook for 10 to 12 minutes until the potato is soft, then add the split peas and mint leaves.Return to the boil, remove from the heat and keep aside for cooled in room temperature. now blend properly in the blender. Taste and season with salt and pepper.Serve hot or cold with a blob of whipped cream or Greek yogurt, some freshly ground black pepper, and a sprig of fresh mint.Serve this cool split pea soup as a starter for a health-conscious dinner party

Editor's Rating:
5

Nutrition fact

  • PER SERVING:-•CALORIES-282, PROTEIN-11g, fat-7.5g,  SAT FAT-1.5g,Carb-29g, Fibre- 10g, Sait-0.7g
I hope you will surely like this dish. Do share it among your family and friends,  if you want to give any kind of deficiency or any suggestion in it, do comment, And for similar posts, please subscribe to our blog Recifit- food fitness with Email.

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