Smoky, creamy , and completely satisfying... this vegan recipe is a cinch to make and freezes well. Yellow split peas offer healthy nutrition, rich in fiber and protein. This easy, gluten-free soup will feel like a warm hug.
EASY Servings: 6 Ready In: 45 minutes
1 medium onion chopped
3 stalks celery chopped
3 each carrots, peeled and chopped
1 each sweet potato, peeled and diced
1/2 teaspoon turmeric
1 teaspoon smoked paprika
1/4 teaspoon red chili flake
1 teaspoon dried thyme
1 cups split peas, yellow, rinsed
1 each bay leaf
2 cloves garlic, chopped
4 cups water
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To make the soup: Peel and dice the carrots, onion, and sweet potato. Trim and dice the celery.
Combine the onion, carrot, sweet potato, and celery in a medium pot. Add the turmeric, smoked paprika, red chili flake, and thyme.
Cover and sweat vegetables over medium heat, 7-10 minutes, until onions are translucent and spices are aromatic. Stir often to prevent browning.
Rinse the split peas until there is no foam. The rinsing helps remove grit and make the peas more digestible. You can soak the peas 4-12 hours to make them even easier to digest.
Once the onions are translucent, add the split peas to the pot. Add the garlic, bay leaf, and water.
Cover, bring to a boil, and reduce to a simmer.
Simmer until the split peas until completely tender, anywhere from 30-45 minutes, depending on how old the peas are.
To puree the soup: Remove the bay leaf.
Use an immersion blender or transfer the mixture to a standing blender. Puree until creamy.
Season with salt and pepper. Taste to adjust seasoning.
Top with Creamy Dill Avocado dip for a cool finish.
Tips: This is a great slow-cooker soup. Simply put everything in the slow cooker, and set on low for 4-6 hours. Puree and serve.
Yield: 8 cups
Serving size: 1/6 of a recipe (about 1 1/2 cups)
Calories From Fat (3%) 5.22
% Daily Value
Total Fat 0.62g <1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 68.73mg 3%
Potassium 629.66mg 18%
Total Carbohydrates 31.14g 10%
Fiber 11.04g 44%
Protein 9.27g 19%
Calcium 6.14mg <1%
Iron 59.6mg 331%
Vitamin A 10176.17IU 204%
Vitamin C 0.4mg <1