Description
This vegan split pea soup is everything you want in a cozy winter meal—creamy, smoky, and satisfying, all while being ridiculously easy to whip up. Packed with plant-based protein and fiber, it’s perfect for meal prep or those nights when you just need something hearty and comforting on the table. Pair it with your favorite crusty bread, and let this no-fuss soup make your weeknight feel effortless.
Ingredients
for the cashew cream
- 1 cup raw cashews, soaked in water for 4+ hours or overnight, then drained
- 1 teaspoon apple cider vinegar
- a few pinches of flaky sea salt
- 1 cup water
for the soup
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 1/4 teaspoon salt
- 1 teaspoon dried thyme
- 4–6 cloves garlic, minced
- 1 tablespoon vegan butter
- 1/4 teaspoon liquid smoke
- 1 1/2 cup split green peas, picked over and rinsed
- 3 teaspoons vegan bouillon, whisked into 2 cups hot water
- 4 cups water
to serve
- extra cashew cream
- microgreens or thyme sprigs
- biscuits, crusty bread, crackers
Instructions
Make the Cashew Cream:
Place the cashews, apple cider vinegar, sea salt, and water into a high-speed blender. Blend until completely smooth. Leave it in the blender—you’ll use it again to puree the soup later.
Make the Soup:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the onion and salt, stirring to coat. Cook for about 5 minutes, stirring occasionally, until softened. Reduce the heat if it starts to brown too quickly.
- Add the thyme and stir to coat.
- Add the minced garlic and vegan butter and continue to saute for 2-3 minutes more.
- Add the liquid smoke and split peas. Stir to combine.
- Add the hot broth, stir, then the 4 cups of water.
- Bring to boil, lower the heat, and simmer for 25 minutes until the peas are soft and tender.
Blend the Soup:
- Let the soup cool slightly, then taste and adjust any of the seasonings.
- Transfer a couple of cups of soup to the blender with the cashew cream and blend until smooth.
- Optional: For a silky texture, additionally strain the blended soup through a chinois or fine mesh strainer into a clean pot.
- Repeat this process with the rest of the soup until everything is blended.
Serve and Enjoy
Ladle the soup into bowls and top with extra cashew cream, microgreens, or thyme sprigs. Pair with biscuits, crusty bread, or crackers for the ultimate cozy meal.
Notes
- Make It Your Texture: This soup is silky and luxurious when fully blended and strained, perfect for a “fancy-but-easy” dinner moment. If you prefer a chunkier texture, blend just half the soup and stir it back in—you’ll get creamy vibes with hearty bites.
- Storage: If you’ve got leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making tomorrow’s bowl even better.
- Reheating Tips: Gently reheat the soup on the stove over low heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of water or vegetable broth to loosen it up. In a hurry? The microwave works too—heat in 1-minute intervals, stirring in between, until warmed through.
- Freezing: This soup freezes like a dream! Once cooled, transfer it to freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
- Cashew Cream Tip: If you’re making this soup ahead, keep the cashew cream separate until you’re ready to serve. This helps preserve its velvety texture and prevents it from separating during storage.
- Split Pea Magic: No need to soak your split peas—just a quick rinse to remove any dust, and they’re good to go. This time-saving step means you can go from pantry to pot without the extra prep
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Blended, Simmered
- Cuisine: American