Get ready to have your tastebuds go wild with this incredibly flavorful vegan split pea soup. Made up of ingredients like potatoes, carrots, leeks and seasoned with aromatic herbs and spices - it's certain to be a hit! Not only is the recipe plant-based, gluten-free and oil free, but you can make it in just about any pot that you've got handy: slow cooker, pressure cooker or traditional cooking pots will all do.
I'll show you a different cooking method. For those who miss the smoky flavor of bacon, don't worry -- we still made sure there was plenty here for whoever wants it! And best part? This vegetarian treat can easily be prepared on even the busiest days, making cold weather dinners cozy again.
I prefer to use the pressure cooker or slow cooker method. With this recipe, I would like to show you how to make this hearty soup and show you tips and tricks as well as substitution options.
Let's take a look at which ingredients are actually contained in the pea soup before I go into substitution options.
This soup pairs well with crusty bread like homemade bread, baguette, buckwheat bread.
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This vegan pea soup consists of the following ingredients.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Dry Green Split Peas or Yellow Split Peas
- Celery Root
- Yellow Onion
- Smoked Paprika Powder
- Vegetable Broth
- White Pepper or Black Pepper
- Apple Cider Vinegar
Stove Top Method
Finely dice the celery, carrots, and onions. Cut the leeks into slices.
Sauté the vegetables, celery root, carrots, onions and leeks in a sufficiently large soup pot on medium-high heat.
Add little water and add a little more when it starts to turn brown. Repeat until the onions are lightly brown in color.
In the meantime, dice 3 potatoes.
Add the split peas, veggie broth, diced potatoes, marjoram, chopped fresh parsley, white pepper, smoked paprika.
Let it cook on medium heat for about 1 hour. Keep stirring now and then.
Season the delicious split pea soup with apple cider vinegar, sea salt and pepper.
Pressure Cooker Method (Instant Pot Split Pea Soup)
Proceed as described above. Only the cooking time changes here. You can easier use a stove top pressure cooker or a electric pressure cooker like the instant pot or ninja foodi. If you are using a pressure cooker, let the soup boil under high pressure for about 30 minutes. Then release the pressure naturally for 10 minutes.
To do this, take the pressure cooker off the stove or leave the lid of the instant pot closed. After ten minutes, slowly release the remaining pressure until you can open the pressure cooker again.
Slow Cooker Method
Set the slow cooker to the highest setting and first sauté the onions, leeks and celery as described in the instructions.
Now add all the remaining ingredients and let it cook on low for about 8-10 hours on low setting. You can sauté the onions the evening before and throw everything into the slow cooker the next morning and your soup is ready in the evening.
You could also let the soup cook overnight, and then you'll have a great lunch without a lot of work.
Then season the split pea soup to your own taste buds.
Make this split pea soup, check out my lentil soup, sauerkraut soup, serbian white bean soup and my other vegan soup recipes.
- Celeriac: If you don't have celery root at home, you can use celery. Here you can then use 2 celery stalks and dice them into small cubes.
- Leeks: You can omit the leeks or replace it with onions. The leek gives the soup a special taste. If you can only buy the leek in bundles, I can recommend that you cut all leeks and freeze them. Then you always have leeks at hand.
- Potatoes: I haven't tried it yet, but I can also imagine that pumpkin, butternut or Hakkaido, or sweet potatoes, taste good.
- Apple Cider Vinegar: If you are not using vinegar, you can also use lemon juice or lime juice here. This gives the soup a great taste.
- Smoked Paprika Powder: You can also add some liquid smoke to add a little more smoky flavor to this comforting soup.
This Recipe is a German Traditional Split Pea Soup, I love to add a twist to the soup.
- Creamy: Add some Cashew Cream to make a creamy soup.
- Dried Herbs: Experiment with different herbs, the whole family will enjoy it.
- Umami: The soup is not umami enough for you, add soy sauce, coconut aminos to it. Just a little bit.
Here are some kitchen tools I use to make this soup easier:
Basically, you don't have to serve anything with this hearty vegan soup. This pea soup is a complete meal. But if you want to serve something with it, I recommend the following.
- Bread: You can serve the soup with bread, baguette, crispbread or flatbread or soft American Dinner rolls, for example.
- Topping: Top the green split pea soup with crispy kale chips, crispy chickpeas, coconut bacon or homemade croutons.
- How to refrigerate it? Leftovers of the pea soup can be kept in an airtight container in the refrigerator for about 5-6 days.
- How to freeze it? This soup is great to freeze. Use freezer-safe containers and freeze in portions. The soup will last for about 2-3 months. I recommend freezing them in portions, so you can always thaw what you need.
- How to reheat? Let the soup thaw in the refrigerator overnight, and heat it in a pot over medium heat. Or heat the soup in the microwave. And stir with both methods from time to time so that the soup becomes evenly hot.
- Meal Prep: You can also prepare the soup in advance. It can be frozen and can be stored in the refrigerator. The vegan pea soup is suitable as a meal prep.
- If you want the soup creamier, use a hand blender and roughly puree. You can also add smoked salt or smoked tofu to make it even smokier.
- Prepare larger quantities and freeze some of them so that you can quickly have healthy food on hand, especially when things have to go quickly.
- You can serve this vegan pea soup as a main course or as a starter.