Today I am going to show you how to make Vegetarian Split Pea Soup. No blender required! This soup is great for both Vegetarians and Vegans! You wont miss the meat. This is more of a brothy soup with sauteed vegetables, warming spices and bite sized chunks of Yukon Gold potatoes. Slice off a piece of crusty bread and get ready to eat!
For this recipe you will need the following ingredients:
Green or Yellow Split Peas – 2 Cups
Yukon Gold Potatoes – 6 Medium to Large
Yellow or Spanish Onion – 1 Medium
Carrots – 2 Medium
Corriander – 1 teaspoon
Smoked Paprika – 1 teaspoon
Turmeric – 1/2 of a teaspoon
Salt – 1 teaspoon
Pepper – 1 Tablespoon
Bayleaf – 1 large or 2 small
Dill and Parsley for Garnish
8 cups of Water
Vegetable Oil or Olive Oil – 2 teaspoons for sauteing
I have 2 cups of split peas that I rinsed, soaked in hot water for an hour and drained well. Pour the split peas in the pot and even them out a bit.
Add 8 cups of water, turn the heat on to medium high and give it a stir.
As the water starts to heat up, you’ll see a foam forming. Take a spoon and skim as much foam off as you can.
Give it another stir so the split peas don’t clump together.
While that’s coming to a boil, I’m going to prep my vegetables.
Finely chop one medium yellow onion and grate 2 medium carrots. Be careful with the tips of your fingers and your knuckles while grating your carrots. After all, this is a vegetarian soup!
Peel and chop 6 Large Yukon Gold potatoes (they are not as big as Russet potatoes) into bite sized pieces. In a saute pan, turn the heat on to Medium and add 2 teaspoons of Vegetable or Olive Oil. Add your chopped onions and shredded carrots. You want to lightly sautee the onions and the carrots just until the onions have turned a clear color and both the onions and carrots have softened. We are not going for color or carmelization here. Once the split peas have cooked, and you will know this once the soup has turned an even bright green color, skim any foam that has formed and add 1 teaspoon of Salt, 1 Tablespoon of Pepper (add more or less of each to your liking) and 1 dried Bay leaf. Add the ground Coriander, Smoked Paprika and Turmeric. Stir. Add the potatoes to the pot, stir once more and cover with a lid for about 10 minutes. Add your sauteed onions and carrots to the pot. Stir and cover with the lid for another 5 minutes or so just so all of the flavors marry and the potatoes have absorbed all of the spices.
The soup has thickened and become creamy all on its own without a blender! I hope you enjoy! Bon Appetit and Happy Eating!
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