Vegan Split Pea Soup Recipe

Split peas: These are the star of the soup, providing a creamy texture and a good source of protein.

Onion: Adds a sweet and savory base flavor to the soup.

Garlic: Enhances the overall taste with its aromatic and pungent flavor.

Carrots: Adds a touch of sweetness and a pop of color.

Celery: Provides a subtle, earthy flavor and a bit of crunch.

Vegetable broth: The liquid base that ties all the flavors together.

Thyme: A dried herb that adds a warm, earthy note.

Oregano: Another dried herb that brings a slightly bitter, aromatic flavor.

Salt: Enhances all the other flavors in the soup.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When sautéing the onion and garlic, make sure to use a medium heat to avoid burning them. This will ensure they release their natural sweetness and enhance the overall flavor of the soup. Additionally, when adding the split peas, give them a quick rinse under cold water to remove any dust or debris, which can help in achieving a cleaner taste.

• split peas - Substitute with green lentils: Green lentils have a similar texture and cooking time, making them a great alternative for split peas in soups.

• onion - Substitute with leek: Leeks offer a milder flavor compared to onions and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots provide a delicate garlic-onion flavor that can enhance the overall taste of the soup.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots, and can add a unique twist to the soup.

• celery - Substitute with fennel: Fennel has a mild anise flavor that can add a refreshing and aromatic element to the soup.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that can enhance the depth of the soup.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust and aromatic flavor that can complement the other ingredients in the soup.

• dried oregano - Substitute with dried basil: Dried basil offers a sweet and slightly peppery flavor that can add a different dimension to the soup.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can provide a salty and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a milder and slightly different flavor profile, which can add a subtle heat to the soup without overpowering it.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can dilute the flavors and create an environment for bacteria growth.
• Transfer the soup to airtight containers. Glass jars or BPA-free plastic containers work well. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.
• Label the containers with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables and broth fresh and flavorful.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach your desired consistency.
• Taste and adjust the seasoning before serving. Sometimes, flavors can mellow during storage, so a pinch of salt or pepper might be needed to bring it back to life.

• Stovetop Method: Pour the leftover soup into a saucepan. Heat over medium-low, stirring occasionally to prevent sticking. Add a splash of vegetable broth if the soup has thickened too much. Heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot.

• Slow Cooker Method: Pour the leftover soup into the slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Double Boiler Method: Fill a large pot with a few inches of water and bring to a simmer. Place the leftover soup in a heatproof bowl and set it over the simmering water. Stir occasionally until the soup is heated through, about 15-20 minutes. This gentle method helps prevent the soup from scorching.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.

• Cutting board: A cutting board provides a stable surface for chopping the vegetables.

• Chef's knife: A chef's knife is necessary for efficiently chopping the onion, garlic, carrots, and celery.

• Measuring cups: Measuring cups are used to accurately measure the split peas and vegetable broth.

• Measuring spoons: Measuring spoons are used to measure the thyme, oregano, salt, and pepper.

• Colander: A colander is useful for rinsing and draining the split peas before adding them to the soup.

• Ladle: A ladle is perfect for serving the soup once it's ready.

• Garlic press: A garlic press can be used to easily mince the garlic cloves.

• Peeler: A peeler is handy for peeling the carrots before chopping them.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery the night before to save time.

Use a food processor: Quickly mince the garlic and chop the onion and carrots using a food processor.

Pre-rinse split peas: Rinse and drain the split peas in advance to streamline the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot option: Use an Instant Pot to cook the soup in a fraction of the time.