How to Make Vegan Split Pea Soup

by Mimi butters

An easy one-pot split pea soup, thickened with cauliflower. Hearty, grounding, high protein meal during these colder months.


  • 3 Cups dried split peas (green or yellow or mix)
  • 1 head of cauliflower
  • 1 onion, diced
  • 1 Bunch carrots, diced
  • 1 Tablespoon cumin
  • 1 Tablespoon turmeric
  • 2 bay leaves
  • 8 Cups water
  • 1 Tablespoon coconut oil
  • salt and pepper to taste
  • 4 Tablespoons cloves garlic, optional
  • Instructions

    Step 1

    Add diced onions and garlic cloves in coconut oil and sauté. Add some salt to bring out the sweetness of the onions.

    Step 2

    After about 4 minutes of sautéing, add carrots and because I had some, I added some celery root. You can also add diced celery at this point, if you'd like.

    Step 3

    Add turmeric and cumin, heaping tablespoons are fine.

    Step 4

    Coarsely chop and add cauliflower. In this case today, I had romanesco This is the key for the creaminess of the soup!

    Step 5

    Add split peas, water and bay leaves and let simmer for approximately 40 minutes.

    Step 6

    Simmer on.

    Step 7

    After simmering, use an immersion blender straight in the pot - or in my case, transfer batches of the soup into blender and purée.

    Step 8

    I enjoy my split pea somewhat chunky so I don't purée it completely. I do purée about 75% of the ingredients.

    Step 9

    high protein, low calorie, completely satisfying and delicious.