Split Pea Soup with Chunky Vegetables
Submitted by Jacque
Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.
YIELD
4 servingsPREP
5 hrsCOOK
45 minREADY
6 hrsThis is a split pea soup that actually looks like a meal, not just a green bowl of mush. Sweet potato chunks and broccoli florets swim in a thick, puréed pea base that’s hearty enough to eat with a fork.
Yellow split peas get soaked and simmered with plum tomatoes, then half the mixture gets blended smooth. That purée becomes the velvety backdrop for the chunky vegetables cooked separately so they keep their shape and bite.
No oil, no butter, no cream. The peas themselves provide all the body and richness. With under 1 gram of fat per serving, this is as clean as comfort food gets.
Kitchen Tips
- Soak the split peas for at least 4 hours. This cuts the cooking time dramatically and gives you a smoother purée.
- Cook the sweet potatoes and broccoli separately so you can control their texture. Overcooked broccoli turns army green and bitter.
- Pull the broccoli when it’s still slightly crunchy. It will continue softening in the hot soup.
- A squeeze of lemon juice stirred in right before serving brightens the earthy pea flavor and wakes up the whole bowl.
Ingredients
Directions
Soak peas in 4 cups of water for 4 hours or longer.
In a medium saucepan, bring peas and soaking water to a boil.
Add tomatoes. Simmer, covered, until peas are very soft, 20 to 25 minutes.
In a blender or food processor, purée 2 cups of pea mixture until smooth, adding a little extra water if necessary.
Return puréed peas to the saucepan.
Cover and keep warm.
In a large deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water.
Bring to a boil, reduce heat and simemr 6 to 7 minutes.
Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy.
Add pea mixture reduce heat to low, cover and cook gently until just heated through.
Serve garnished with parsley. Serves 4.
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