close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Serves 4

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple food in modern times.

Ingredients

  • 2 cups green split peas
  • 8 cups low-sodium vegetable broth or water
  • 2 cups cauliflower, chopped
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon garlic granules
  • ½ teaspoon curry
  • ½ teaspoon garam masala

Instructions

  1. In a large soup pot with a lid, bring the split peas and the vegetable broth or water to a boil. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally.
  2. In a sauté pan, sweat* the cauliflower, carrots, and onions until the cauliflower starts to brown and the onions become translucent, stirring frequently. If the veggies start to stick to the bottom of the pan, add a little water as needed. Then add the spices and cook for a couple more minutes, stirring frequently. Pour the veggies into the split peas.
  3. Let the soup simmer for 30 minutes, or until it reaches your desired consistency. The longer the soup cooks, the more the split peas break down and the creamier the soup becomes. If it gets too thick, you can add more water or vegetable broth.

    Note: Sweating is a mix of sautéing and steaming. The idea is that the veggies “sweat” (release some of their natural water), creating enough moisture to soften and steam them in their own juices without adding any liquid. To sweat cut veggies, place them in a dry sauté pan over medium heat. Stir frequently until the desired consistency is reached, covering the pan when not stirring. If the veggies start to stick to the bottom of the pan, add a little water or vegetable broth. You can also turn down the heat.

Comments (22)

(5 from 13 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Beverly2 months ago
Reply
Do you want to report this comment as inappropriate?

Very tasty soup. I blended some of the soup to make it creamier and put it back with the rest of the soup. Absolutely delicious, I will definitely make it again and again.

Shela2 months ago
Reply
Do you want to report this comment as inappropriate?

So delicious and comforting, we will be making this one again and again

Sharon B2 months ago
Reply
Do you want to report this comment as inappropriate?

This is deliciously hearty soup. The combination of spices give it a lovely earthiness. Two thumbs up!

stephanie2 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious. Good combination of spices. Love the additional vegetables .

Sharon Stewart2 months ago
Reply
Do you want to report this comment as inappropriate?

Love it. Delicious and perfect seasoning.

Tappi2 months ago
Reply
Do you want to report this comment as inappropriate?

I really like Split Pea soup and this one is a winner. I used purple cauliflower which looked very pretty in the green soup.

Myrna Gonzalez Childress2 months ago
Reply
Do you want to report this comment as inappropriate?

This is excellent, so delicious. I did not have split peas so I used mung beans. You could use any lentil actually. Also I made this in the Instant Pot. I will be making it again.

Katy Sotomayor2 months ago
Reply
Do you want to report this comment as inappropriate?

So good! Just made it. I added a potato cut in small cubes and some diced red peppers to the veggies mixture and more masala spice than the recipe called for plus some sea salt. I love this dish!

Kery Beetham2 months ago
Reply
Do you want to report this comment as inappropriate?

Definitely going to make this, sounds delish, I just know I won’t be able to resist the urge to put 2 cups of red lentils in too lol.

Brenda Finn2 months ago
Reply
Do you want to report this comment as inappropriate?

Sounds delicious. Can’t wait to try it,

Catherine2 months ago
Do you want to report this comment as inappropriate?

You reviewed a recipe you haven’t even tried yet?

Cherie Rogers2 months ago
Reply
Do you want to report this comment as inappropriate?

Can you translate this delicious sounding recipe for the Instant Pot, Katie?

Robanero2 months ago
Reply
Do you want to report this comment as inappropriate?

delicious, filling and healthy!

Fran4 months ago
Reply
Do you want to report this comment as inappropriate?

This soup is my go to for comfort food and a great fall/winter dinner. My husband has always been a fan of split pea soup and he was very happy with this recipe.Many thanks for sharing!

Denice Shuty4 months ago
Reply
Do you want to report this comment as inappropriate?

Mine wasnt as thick as in the photo, but I am happy with how it turned out.

sylvi6 months ago
Reply
Do you want to report this comment as inappropriate?

awesome, thank you

Juliet Sebley6 months ago
Reply
Do you want to report this comment as inappropriate?

Absolutely delicious

Fran7 months ago
Reply
Do you want to report this comment as inappropriate?

Great, hearty soup on a rainy day. I amended the recipe for personal taste: reduced cumin, garlic powder, coriander; added 1×3 inch strip of Kombu and one large bay leaf. After cooking, removed kombu and bay leaf, flavors really melded together.

Peggy7 months ago
Reply
Do you want to report this comment as inappropriate?

This is becoming my go to fall soup recipe.
Using frozen cauliflower rice is a quick reduction to time as well. My son who loves more spice than we do really enjoyed it. I give it a 5/5

Sferd1 day ago
Do you want to report this comment as inappropriate?

Peggy–how much cauliflower rice do you use?

Rose7 months ago
Reply
Do you want to report this comment as inappropriate?

I don’t see a print option to print some of these recipes.

Peggy7 months ago
Do you want to report this comment as inappropriate?

If you look under the picture there is a save/print option. I can AirPrint from my device…works great if your printer is lined up. You can also save the recipe to your Meal Planner if you want a copy that way.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap