Are you seeking a delicious, easy-to-make, hearty, and healthy meal? Try this plant-based purée split pea soup to satisfy all your cravings. Not only is this soup flavorful and comforting, but it’s also vegan-friendly, so everyone can enjoy it!
With minimal ingredients needed, this recipe will fill your kitchen with the aroma of fresh vegetables simmered in vegetable broth for an irresistible one-pot meal. Whether it’s for dinner or leftovers during the week, you won’t regret trying out this quick yet satisfying recipe.
plant-based purée split pea soup
About 8 Servings | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Enjoy a satisfying, warm bowl of Easy Purée Split Pea Soup and make your family’s heart smile. This classic soup is filled with nutritious vegetables that give it the perfect blend of flavor, texture, and color – just what you need on those chilly days!
- 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
- 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.
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