Description
This Yellow Split Pea Soup is a cozy and creamy vegan take on classic corn chowder, featuring sweet corn, smoky paprika, and comforting potatoes blended with a rich cashew cream. It's an easy-to-make, nutritious soup that combines tender yellow split peas with fresh vegetables and warming spices for a hearty meal perfect for any season.
Ingredients
Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup yellow split peas
- 1 medium Yukon gold potato, peeled and chopped
- Kernels from 4 ears corn (about 2 1/2 cups)
- 3/4 teaspoon smoked paprika
- 1 teaspoon sea salt, more to taste
- 3/4 cup Cashew Cream (see below)
- 1 1/2 tablespoons apple cider vinegar
Cashew Cream Ingredients
- 3/4 cup raw cashews, soaked 2 hours (if not using a high-speed blender like Vitamix)
- 2/3 cup water
- 1/4 teaspoon salt
Toppings (optional)
- Chives
- Extra fresh corn kernels
- Chopped parsley
- Red pepper flakes
- Coconut bacon
- Olive oil, for drizzling
Instructions
- Make Cashew Cream: Combine soaked cashews, water, and salt in a blender and process until very smooth and creamy. Set aside 3/4 cup of this cream to add to the soup later.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery, cooking while stirring occasionally for 5 to 7 minutes until the onion becomes tender and translucent. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add Soup Ingredients and Simmer: Stir in the vegetable broth, yellow split peas, chopped potato, corn kernels, smoked paprika, and sea salt. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 45 minutes. Stir occasionally to ensure even cooking until the split peas are fully tender.
- Puree Soup: Use an immersion blender to partially puree the soup directly in the pot for a creamy texture with some chunks for heartiness. Alternatively, you can puree about half of the soup in a regular blender and then return it to the pot, mixing well.
- Finish Soup: Stir in the reserved cashew cream and apple cider vinegar. Taste the soup and adjust seasoning if necessary, adding up to an additional teaspoon of sea salt if desired.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chives, fresh corn kernels, chopped parsley, red pepper flakes, coconut bacon, or a drizzle of olive oil. Serve piping hot and enjoy your comforting vegan yellow split pea soup.
Notes
- Soaking cashews for the cashew cream for at least 2 hours softens them, but if you have a high-speed blender, you can skip soaking.
- Partial pureeing ensures a creamy texture while retaining some chunkiness for interest.
- You can adjust the smoky flavor by varying the amount of smoked paprika.
- If needed, add more vegetable broth or water during cooking to reach your desired soup consistency.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
