plant-based purée split pea soup
Easy Purée Split Pea Soup with is one of my easy-to-make soup recipes and one of my family’s favorites. A delicious, classically flavored, thick, hearty bowl of comforting soup made with nutritious veggies, and bright colors—classic for chilly days that create warmth and comfort.
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About 8 Servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
plant-based purée split pea soup ingredient list
- One organic yellow onion, diced
- Six Stalks, organic celery, diced
- Six organic carrots, diced
- Two 32 oz. – Organic vegetable broth
- Three peeled organic yellow potatoes, diced
- 1 lb. Frozen whole organic peas
- Two cloves garlic, minced
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Ground clove powder
- 1/2 tsp. Cayenne pepper
- 1/2 teaspoon fresh cilantro or oregano
- Pink Himalayan salt & freshly ground pepper to taste.
- Organic Tahini drizzled on top
plant-based purée split pea soup directions
- In a large stockpot on medium/low heat, sauté the onions, dried oregano, ground clove, celery, carrots, garlic, and salt + pepper with avocado oil until the onion is translucent around 10 to 15 minutes.
- Add the broth, potatoes, and peas. Bring to a simmer over medium heat and cook for 20 minutes, occasionally stirring, skimming any foam that may surface.
- Strain the soup through a sieve, reserving both the solids and liquid.
- In a food processor, pulse together the solids: peas, potatoes, celery, and carrots into a thick, hardy purée. Repeating this step until all solids have pureed. It’s okay to have some whole peas and potato chunks remaining.
- Add purée mix back to pot with the broth liquids and stir well.
- Lastly, If the soup is too thick for your preference, add more vegetable broth to thin out to desired consistency.
Making Ahead + Storing
This soup recipe can be made a day in advance and stored tightly covered, in a toxic free container in the refrigerator for two days after. Due to pea soup naturally thickening you may need to thin the texture with a little vegetable stock when you reheat it. The soup also freezes well for 2-3 months.