Vegan split pea soup: Your go-to bowl of warmth, plant-powered goodness, and a delightful blend of flavors! This recipe promises a hearty, delicious experience that keeps you cozy and satisfied. Whip it up in no time! Enjoy this comforting, rich, nutritional soup that welcomes seconds and happy taste buds. It’s split pea soup time!
Frequently Asked Questions
How do I serve this soup?
- Crusty Bread: Serve your soup with slices of crusty bread, baguette, or rolls for a satisfying and hearty meal.
- Vegan Croutons: Homemade or store-bought vegan croutons add a delightful crunch to your soup. You can make them by toasting cubed bread in the oven with some olive oil and seasonings.
- Vegan Sour Cream: A dollop of vegan sour cream or dairy-free yogurt can provide a creamy and tangy contrast to the soup’s richness.
- Fresh Herbs: Chopped fresh herbs like parsley, cilantro, or chives can be sprinkled over the soup for a burst of fresh flavor.
- Lemon Wedges: A squeeze of fresh lemon juice adds brightness and acidity to the soup, balancing the flavors.
- Avocado Slices: Creamy avocado slices or chunks can complement the soup’s texture and provide a mild, buttery taste.
- Roasted Vegetables: Roasted vegetables like Brussels sprouts, asparagus, or cauliflower can be served alongside the soup for added nutrition and flavor variety.
- Vegan Cheese: Grate or sprinkle some vegan cheese over the hot soup for a cheesy finish. Vegan cheddar or nutritional yeast are good options.
- Hot Sauce or Chili Flakes: If you like a bit of heat, add a dash of hot sauce or red pepper flakes to spice up your soup.
Is split pea soup vegan by default?
Traditional split pea soup recipes often include ham or other animal-based ingredients, so it’s not always vegan. However, you can easily make it vegan by using plant-based substitutes for meat and animal broth.
What can I use as a meat substitute in split pea soup?
Popular meat substitutes for vegan split pea include plant-based sausages, tempeh, smoked tofu, or simply adding smoky flavors with ingredients like liquid smoke or smoked paprika.
Can I freeze this soup?
Yes, you can freeze this soup for later consumption. Store it in airtight containers or freezer-safe bags, leaving some room for expansion. It can typically be stored for up to 3-4 months in the freezer.
How do I make this soup creamier?
To make your split pea soup creamier, you can blend a portion of the soup using an immersion blender or regular blender. Be sure to do this after cooking and before serving.
Are there gluten-free options?
Yes, split pea soup can be made gluten-free by using gluten-free vegetable broth and ensuring that any additional seasonings or ingredients are gluten-free.
Can I add extra vegetables to my vegan split pea soup?
Absolutely! Feel free to add vegetables like additional carrots, celery, potatoes. Or add new vegetables such as spinach, zucchini or kale to enhance the nutritional content and flavors of your soup.
What are some suitable garnishes?
Common garnishes for vegan split pea soup include fresh herbs like parsley or chives, a drizzle of olive oil, a squeeze of lemon juice, or a dollop of vegan sour cream.
Is vegan split pea soup a good source of protein?
Yes, split peas are an excellent source of plant-based protein, making vegan split pea soup a nutritious option for those seeking protein-rich meals.
Can I make this soup in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or until the split peas are tender.
How can I adjust the thickness of my soup?
If your soup turns out thicker than desired, you can add more vegetable broth or water to reach your preferred consistency.
Vegan Split Pea Soup
- 1 ½ cups dried green split peas, rinsed and drained
- 4 potatoes, peeled and cubed or diced
- 1 large onion, diced
- 2 large carrots, peeled and chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons coconut aminos (or tamari or soy sauce)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- salt and pepper, to taste
- fresh parsley for garnish (optional)
- In a large pot, heat a bit of vegetable broth over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Stir in the dried split peas, bay leaf, and dried thyme. Pour in the vegetable broth, and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to prevent sticking.
- Add seasonings of thyme, smoked paprika, coconut aminos, and the diced potatoes to the pot, and continue to simmer for another 20-30 minutes, or until the split peas and vegetables are tender and the soup has thickened. You can adjust the consistency by adding more vegetable broth if needed.
- Remove the bay leaf from the soup and discard it.
- If you want a smooth soup, use an immersion blender to partially blend the soup. You can blend it until it's as smooth or as chunky as you prefer. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Season the soup with salt and pepper to taste. Adjust the seasonings as needed.