Creamy Vegan Split Pea Soup

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This has to be one of my favorite soups I grew up eating. Hearty, warm and filling…makes you just want to curl up in a ball in front of the TV and have this soup all night. Its like baby soup but for grown ups.

Split peas are high in fiber, protein and complex carbs so not only is this soup filling, it’s nutritional value is very high. I find by adding curry powder and a splash of lemon at the end makes it tastier. Also, split peas can get really thick when making them in soups, so just add more water if you don't like the thickness!


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Servings: 4-5

Time: 1 hr 45 mins


·                16 oz green split peas, dried

·                10 cups water

·                1 onion, chopped

·                1 bay leaf

·                1 tsp garlic powder

·                1 tsp dried oregano

·                1 tsp curry powder

·                1/2 tsp salt

·                1/2 tsp pepper

·                1 bay leaf

·                2 large carrots, chopped

·                1 medium potatoes, chopped

·                2 stalks celery, chopped

·                1 whole lemon


1. In a large saucepan, combine the green split peas with the water and the chopped onion. Add the garlic powder, oregano, curry powder, salt, pepper and the bay leaf and give it a good stir to combine everything together well. 

2. Bring the mixture to a boil, then reduce the heat to a low simmer and allow it to cook, uncovered, for about 1 hour.

3. After 1 hour, stir in the chopped carrots, the chopped potatoes and the celery.

4. Cover the pot, and allow to simmer, covered, stirring occasionally, for an additional 45 minutes, or until the soup reaches desired thickness. You can add a little more or less liquid as desired.

5. Remove the bay leaf from the pot and discard.

6. Puree the mixture carefully in batches in a blender or food processor or using an immersion blender.

Nooshe Joon! Enjoy!

Nikki Karamooz