Vegan Split Pea Soup

Ingredients

• 1 mediumonion (white, yellow or brown), chopped
• 1 teaspooncrushed garlic
• 1 tablespoonolive oil
• 1 teaspoonoregano
• 450 g (2 cups)dried green split peas
• 2 largecarrots, chopped
• 2 largepotatoes, peeled and chopped
• 1,920 ml (8 cups)vegetable stock
• 400 ml (14 ounces)full-fat, unsweetened canned coconut milk
• to tastesea salt
• to tasteblack pepper
• to garnishspring onions, chopped
• to servebread

Instructions

1. 1

   Soften aromatics

   Put the chopped onion and crushed garlic in a pot with the olive oil and oregano. Sauté until softened.

2. 2

   Add vegetables

   Stir in the dried green split peas, chopped carrots and potatoes, then pour in the vegetable stock.

3. 3

   Simmer until tender

   Bring the soup to the boil, cover the pot and reduce the heat to a simmer. Cook for around 45 minutes, stirring now and again and taking care that it does not stick to the bottom, until everything is soft and cooked. The soup will become very thick, like a thick stew.

4. 4

   Blend the soup

   Take the pot off the heat once the ingredients are cooked. Blend with an immersion blender, or leave the soup chunky; alternatively, transfer it in batches to a jug blender and blend.

5. 5

   Stir in coconut

   Once blended, the soup will be very thick and smooth. Stir in the coconut milk.

6. 6

   Season to taste

   Add sea salt and black pepper to taste.

7. 7

   Garnish and serve

   Serve with chopped spring onions on top and bread for dipping.

What is vegan split pea soup?

Split pea soup is a thick soup made by simmering dried peas until they soften and break down. This American-style vegan version builds its body from split peas and potatoes, then uses coconut milk for a creamy finish.

The method keeps everything in one pot until the ingredients are tender, making it a practical comfort-food meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 15g protein, 55g carbs, 14g fat.

The split peas, potatoes and carrots provide most of the carbohydrates, while olive oil and full-fat coconut milk contribute much of the fat. Split peas also supply protein. Pair a bowl with a generous serving of vegetables or salad to round out the plate.

Why these ingredients work

Split peas: dried green peas become soft and hearty as they simmer, forming the soup’s main texture.

Potatoes and carrots: potatoes help make the blended soup thick, while carrots add sweetness and colour.

Coconut milk: full-fat, unsweetened coconut milk brings richness; stirring it in after blending preserves the recipe’s creamy finish.

Build flavour at the start

Aromatics: soften the onion and garlic in olive oil with the oregano before adding the stock. This gives them time to flavour the cooking base.

Gentle cooking: once the pot reaches a boil, lower the heat and cover it. Stir occasionally, especially along the bottom, where the thickening peas can catch.

Check the texture and doneness

Tenderness: the peas, carrots and potatoes should all be soft before blending. If the vegetables are still firm, continue simmering until cooked through.

Thickness: the soup becomes very thick, even before the coconut milk is added. Blend it for a smooth bowl, or leave it chunky if you prefer more texture.

Blend with care

Immersion blender: blend in the pot after taking it off the heat, keeping the blender head submerged to limit splashes.

Jug blender: work in batches rather than filling the jug with hot soup. Return the blended soup to the pot before stirring in the coconut milk.

Serve it your way

Garnish: chopped spring onions add a fresh contrast to the rich, smooth soup.

On the side: bread is suggested for dipping. For a more substantial meal, serve the soup with a simple salad or extra vegetables.

Recipe notes & tips

• Rinse the split peas before adding them to the pot.
• Chop the carrots and potatoes into similarly sized pieces so they cook at a similar pace.
• Stir regularly during the simmer, paying attention to the bottom of the pot as the soup thickens.
• Check that the peas and vegetables are soft before blending.
• Blend in batches if using a jug blender, and avoid filling it to the top with hot soup.

Variations

• Add bay leaf: simmer one in the stock and remove it before blending.
• Use fresh herbs: finish with chopped parsley for a fresh note.
• Add extra vegetables: stir in chopped celery with the onion and garlic.
• Make it spicier: add a pinch of chilli flakes with the oregano.
• Keep it chunky: skip blending for a stew-like texture.

Common mistakes to avoid

• Skipping the stirring: thickening peas can stick to the pot, so stir now and again during the simmer.
• Blending too soon: firm vegetables will leave an uneven texture; cook until everything is soft first.
• Filling the blender: hot soup can splash, so blend it in batches.
• Adding coconut milk before blending: follow the method and stir it in after blending.
• Expecting a thin soup: this recipe becomes very thick; serve it as a hearty stew-like bowl.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; loosen with a little water or stock if needed, as the soup thickens when chilled.

Frequently asked questions