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Yellow Split Pea Soup

rate this recipe:
4.97 from 27 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves 5
This yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.

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, recipe below
  • 1 1/2 tablespoons apple cider vinegar

Cashew Cream (makes extra)

  • 3 ⁄4 cup raw cashews, soaked 2 hours, if not using a Vitamix
  • 2 ⁄3 cup water
  • 1 ⁄4 teaspoon salt

Toppings options:

  • chives
  • extra fresh corn kernels
  • chopped parsley
  • red pepper flakes
  • coconut bacon
  • olive oil, for drizzling

Instructions

  • Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
  • Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  • Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  • Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.