Description
Our vegan Split Pea Soup is the perfect comforting dinner. It's hearty and filling, packed with vegetables and fresh herbs, and comes together in one pot. Topped with crispy mushroom "bacon", this soup will be a hit with your family.
Ingredients
Soup:
- 3 tablespoons of olive oil
- 1 medium yellow onion, diced
- 1 tablespoon of finely minced fresh garlic
- 1 1/2 cups carrots, diced into 1/4 inch cubes
- 1 1/2 cup celery, diced
- 1 cup yellow potatoes, diced into 1/4 inch cubes
- 2 cups dried split peas, rinsed and drained
- 7 cups vegetable broth
- 3-4 tablespoons of freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4-1/2 teaspoon ground black pepper
- 1 cup fresh spinach
- 1/3 cup fresh parsley, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
Mushroom "Bacon":
- 8 oz. shiitake or button mushrooms, thinly sliced
- 1 1/2-2 tablespoons vegetable oil
- 1 1/2-2 teaspoons of low sodium Tamari or soy sauce
- 3/4 teaspoon of liquid smoke
- 1/4-1/2 teaspoon of smoked paprika
- 1/4-1/2 teaspoons salt
- Pepper to taste
Instructions
Soup:
- Heat a large soup pot over medium heat and add the olive oil. Add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes, stirring occasionally.
- Add celery, carrots, potatoes, salt, and pepper. Stir and cook for a few minutes.
- Add rinsed and drained split peas and broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- Add the parsley and dill to the soup and cook for an additional 5 minutes.
- Purée 4 cups of soup in a heat resistant blender with the lemon juice and spinach. Pour the pureed soup back into the soup pot and stir well.
Mushroom Bacon (Optional):
- While the soup is cooking, add 1 ½ tablespoons of vegetable oil to a sauté pan over medium heat.
- Once heated, add the mushrooms, stir, and cook the mushrooms for 5-6 minutes.
- Stir together tamari (or soy sauce), liquid smoke, smoked paprika, and salt. Pour it over the mushrooms and turn the heat up to medium high.
- Cook, stirring frequently, until the mushrooms are lightly browned. Turn off heat and set aside while you finish the rest of the soup.
Notes
If you opt to make the mushroom bacon, make sure don't to crowd the pan too much to ensure it stays hot and creates a crispy exterior on the mushrooms.
Topping ideas: In addition to the mushroom bacon, we'd recommend adding a drizzle of vegan sour cream, yogurt, or coconut cream, and a sprinkling of fresh chopped dill.
Storage: If you plan on storing it for a while, transfer to an airtight container and freeze for up to 6 months. If you're not freezing it, it would be best to consume within 2-3 days.
Reheating: If you're reheating from frozen, remove from the freezer and let it thaw overnight or up to 24 hours in the refrigerator. Reheat in a large pot over medium low heat. You may need to add some extra vegetable broth to the soup if it looks too thick upon reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 363
- Sugar: 12.3 g
- Sodium: 1036 mg
- Fat: 6.1 g
- Carbohydrates: 62.7 g
- Fiber: 20.2 g
- Protein: 18.7 g
