As the nights become chilly and cosy and the days get darker early, there is nothing as perfect as a nourishing home-made soup. This delicious, wholesome, and easy to make vegan yellow split pea soup recipe is nourishing, comforting, packed full of fibre and will please most taste buds. This hearty vegan split pea soup is so simple to prepare, and its beautiful flavour is due to a simple combination of organic vegetables and healthy herbs. There is something magical that occurs when yellow split peas, carrots, celery, onion, and garlic are simmered for several hours with vegetable stock, turmeric, fresh thyme, oregano, and pepper.
What I also love about this recipe as a dinner option is that I often recommend meat free dinners for many of my clients without forgetting a quality protein. With many time poor clients that manage crazy, busy lives, heathy plus easy are two words that must appear in any recipe I recommend. So, when it comes to easy and delicious autumn and winter recipes, a piping hot bowl of yellow split pea soup is one of my all-time favourites.
With so many of us having a blend of working from home and in the office, preparing a soup in your lunch break is a fabulous option and I always recommend making extra for another meal.
Let’s talk a little about the mighty split pea. Split-peas are a legume and legumes are a wonderful, healthy plant-based protein option with many health benefits. Not only are they packed with fibre and protein, but they are low in fat, and a good source of potassium, folate vitamins B1, B5, Vitamin K, magnesium, zinc, and non-heme iron.
Your gut microbiome which is the ecosystem of bacteria and other important species that reside in your colon break down the fibres in legumes which help support a healthy, diverse, and well-functioning gut ecosystem.
The protein in split peas is also a big deal! I am also passionate about having a quality protein with every meal for energy management and blood sugar control.
Studies have also shown that diets that are higher in vegetarian foods and lower in meat intake (such as the “flexitarian” diet) may be beneficial for blood pressure, reducing the risk of type 2 diabetes, and may even be helpful for gastrointestinal conditions such as Crohn’s disease.
If you are not vegan, the good news is that you don’t need to ditch meat entirely in order to gain the benefits of plant-based protein foods. Swapping even just a couple of your meat-based meals for plant-based alternatives can see you reaping the benefits and help you to achieve your health goals.
In my household, plant based proteins are common as our dinner meal. Click here for other plant based protein options.
My final thing to say is to make sure your split peas are as fresh as possible and not too old. Look at the use by date or they may not cook as well.
So, let’s get cooking!
- 2 tablespoons of cold pressed olive oil
- 2 ½ cups yellow split peas
- 1 large yellow onion, diced
- 2 cloves of garlic, finely cut or minced
- 3 long sticks celery, diced roughly
- 3 large carrots, diced
- 1 teaspoon of fresh thyme
- ½ teaspoon of dried oregano
- 1 teaspoon turmeric
- 2 bay leaves
- ¼ teaspoon ground black pepper
- 8 cups good quality vegetable stock (I use the organic urban forager brand)
First, rinse your split peas under cold water for several minutes and set aside.
In a large pot that is on a medium heat, add your olive oil, onions, garlic, carrot and celery and sauté for approximately 5 minutes.
Now add your split peas, vegetable stock, bay leaves, turmeric, thyme, oregano, and pepper.
Stir well and bring to the boil.
Once boiling, turn down to a simmer and cover with your lid.
Cook for 1.5 to 2 hours stirring occasionally and serve.
This soup keeps beautifully in the fridge for three days or more meaning you have easy dinners at your fingertips throughout a busy week.