vegan food blog

yellow split pea soup

yellow split pea soup

An unbelievably simple soup, the shallots, thyme, and curry powder make for a savoury and flavourful bowl.  It’s a great recipe to put on and simmer for a few hours, no intensive cooking required.

Split peas give this soup it’s nutritional punch, adding fibre and protein.  The fibre in split peas help to lower cholesterol and regulate digestion, so go ahead and have that second serving…or third…or fourth.

Yields: 6 servings


  • 1.5 tbsp olive oil
  • 3 shallots, finely chopped
  • 3-4 stalks celery, chopped
  • 2 carrots, chopped
  • 2 1/2 cups yellow split peas
  • 8-10 cups vegetable stock
  • 1 tsp curry powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • salt and pepper, to taste


1. In large pot, heat the olive oil over medium-high heat.  Add the shallots, celery, carrots, and thyme.  Saute for 3-4 minutes until the shallots start to caramelize, then add the split peas, curry powder, oregano, basil, garlic powder, and a pinch of salt.

2. Add 6 cups of vegetable stock and bring the mixture to a boil.

3. Once the soup reaches a rolling boil, cover and reduce to a simmer and cook for 1-2 hours, adding more broth as needed so that the broth covers the peas.

4. Cook until the split peas are tender and the soup has become thick in texture, add salt and pepper to taste.


Adapted from Slow Cooker Split Pea Soup

This soup freezes well and keeps in the fridge for 3-4 days.


Split peas nutrition.  Retrieved from: