Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor.
Until I tried this yellow split pea soup from Gena Hamshaw’s cookbook Power Plates, I didn’t think split peas were something to get excited about. I’d only ever had them when I was growing up, in classic split pea soup. You know, the kind that’s cooked with chicken stock and a ham hock and that’s really not my thing. This recipe takes the best parts of that traditional soup – smoky flavor, tons of plant-based protein – and heads in a totally new direction. It’s 100% vegan, sweet and savory, creamy, cozy, and totally delicious.
If you’ve never cooked with yellow or green split peas, they’re very similar to lentils. Unlike most dried beans, there’s no need to soak them before you cook them, and they become soft and tender in under an hour on the stove. They make this soup thick and creamy without using actual cream, and as I mentioned above, they add plenty of plant-based protein, too. Thanks to the split peas, this soup is hearty and comforting, but in a light, feel-good way.
Yellow Split Pea Soup Recipe Ingredients
I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here’s what’s in it:
- Yellow split peas: They add protein and contribute to the creamy texture, but there’s another reason to love the dried peas in this soup! They perfectly mimic the shape of the corn kernels here. As you eat it, you’re never sure if your spoon is full of corn or yellow peas, which makes it fun to eat.
- Onion, garlic, and celery: They add savory, aromatic flavor.
- Yukon gold potato: It amps up the creamy texture.
- Corn kernels: They make the soup extra creamy and add a lovely sweetness. I like to make this soup in early fall, when I have lots of fresh corn on hand, but frozen corn could work here too.
- Cashew cream: It perfects the creamy texture and adds necessary richness.
- Smoked paprika: Who needs a ham bone when you have smoked paprika? It adds bold, smoky flavor.
- Apple cider vinegar: It cuts the sweetness of the corn and gives the soup a bright, tangy finish.
Sauté the aromatics, add the potato, split peas, broth, corn, paprika, and salt, and simmer until the peas are tender, about 45 minutes. Puree half the soup and return it to the pot, and stir in the cashew cream and apple cider vinegar. Season to taste with salt and pepper, and serve hot! Find the full recipe below.
Yellow Split Pea Soup Serving Suggestions
Thanks to the protein-packed split peas and rich cashew cream, this soup is hearty enough to be a meal on its own. I like to top it with crispy coconut bacon, chives, and fresh parsley and serve it with a hunk of good crusty bread like this easy no-knead bread.
You could also serve it as a side with avocado toast or a hearty salad like my kale salad, broccoli salad, or Caesar salad.
Store any leftovers in the fridge for up to 5 days or freeze them for several months. Check out this post for my best freezer meal tips and recipes!
More Favorite Soup Recipes
If you love this yellow split pea soup, check out Power Plates! It’s full of 100 well-balanced vegan meals like hearty salads, grain bowls, soups, stews, and healthy pastas. I have my eye on the Curried Tomato Stew with Chickpea Dumplings and the Korean Tempeh Bowls with Broccoli and Brown Rice.
In the meantime, try one of these delicious soup recipes:
- Best Lentil Soup
- Easy Vegetarian Chili
- Butternut Squash Soup
- Many-Veggie Vegetable Soup
- Carrot Ginger Soup
- Tuscan White Bean Soup
Or find more of my favorite soups here!
Yellow Split Pea 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, 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.
I made this subbing red lentils for the split peas, coconut cream for the cashew cream, .and chicken broth for the vegetable broth.
Only needed 10-12 minutes to cook the lentils/potatoes, so super fast! Also added 1+ more cups of broth.
I’m going to leave a comment before I cook….because I’m so excited to make it. Based on all the yummy comments, this will be fun. Gotta run out and find cashew cream….ttyl😁
I hope you enjoy the recipe!
Made this last night and it was fantastic! Creamy, savory, and comforting. Can’t wait to eat the leftovers.
Some notes:
-DO NOT ADD SALT BEFORE COOKING THE SPLIT PEAS. The salt makes it nearly impossible to get the split peas soft–I had to cook mine for an hour and a half and some were still a little raw, all because I salted my onions while sauteeing them at the start. Don’t make my mistake and add salt only after the peas are tender!
-Had some coconut cream to use up so I used that instead of cashew cream–delicious!
-Added carrots and a yellow bell pepper.
-Served with pan-fried split peas on top as a psuedo-crouton, highly recommend! You can Google “crunchy split pea snack” for a recipe from Every Last Bite.
I’m so glad you enjoyed it!
Made this soup tonight and loved it! Definitely needed extra salt to taste as the recipe says. I also like lots of spice so I doubled the smoked paprika and added about 1 tbsp of chipotle powder for extra smokiness and a dab of heat. It came out beautifully and will definitely make again!
Hi there, Is there something I can use besides the cashew cream (or coconut milk)? I need to avoid fats. Would soy milk work?? Thanks.
Hi Sita, I haven’t tried soy milk, but it wouldn’t be as creamy.
Will it make a difference if I use a russet potato instead of Yukon gold? I have pounds of them.
I think it should be fine, I might use half since yukon golds are smaller. And I would peel it. Hope that helps!
This is a great recipe, the only thing I would add is if you are using fresh corn, boil the corn removed cobs along with the liquid. Scraping after the 45 minutes results in a creamier, more corn tasting rich soup!
Can I use green split peas instead of yellow? Or will that just make a really ugly soup? Only asking bc I have a TON of green peas, but no yellow.
Hi Donna, it’ll definitely change the color, but it should still taste fine.
Green works in corn chowder – I’ve tried. Can’t remember the colour – I don’t care for looks so doesn’t stick haha
Wow, That was really delicious. Thanks again! Now I need another recipes that uses cashew cream since I have leftovers.
Hi Josh, I’m glad you enjoyed. There are a few ideas in this post about ways to use cashew cream: https://www.loveandlemons.com/cashew-cream/
It found its way on to a greek inspired flatbread today! Paired with your tzatziki and roasted chickpeas … it was magnificent!
Made this yesterday. In a word, ‘sensational’.
I added a sweet potato – delicious.
I just happened to have purchased yellow split peas and corn at a farmers market yesterday and then came across this recipe. I didn’t have a potato so left that out but it was still delicious, Will definitely make this again, so yummy.
Delicious! Pretty simple to make. Used frozen corn and red potatoes, which worked out well. Added some baby spinach at the end for extra veg. My husband and I enjoyed it very much.
Do you think I can use canned sweet corn in this?
I made this today and the flavor is great. I have two problems, though. First, I have cooked this for literally hours and the split peas just will not cook. I’ve just thrown them in the instapot for a few minutes to see if that won’t do the trick. I imagine that they must be old peas? I bought them in bulk some time ago.
My other issue is that the name of this is all wrong. This is a corn chowder no matter how you look at it. Yes there are some split peas but the majority of this soup is corn. It looks like corn chowder, it tastes like corn chowder. It’ will be a very good corn chowder if I can get these peas to stop being crunchy!
Hi Jessica, if the peas never cooked it means they’re old. It happens with old beans too.
I made this tonight and I used the whole amount of cashew cream and only 1/2 tbsp of vinegar. And it was SO good! My picky toddler and 9 year old even asked for seconds. I served it along side your lemon Rosemary no knead bread (which also turned out great) and the whole dinner was a hit. My husband barely noticed it was vegetarian. Thank you!
Hi Katie, I’m so glad you all loved the soup and the bread!
This was DABOMB. I followed the recipe except instead of cashew cream I dumped a can of full fat coconut milk into it. It is divine and adds some extra nutritional value to this corn chowder. Definitely a keeper that I will make again and again. THANK YOU!
I’m so glad you loved it!
This was incredibly good. I was kind of nervous to add the vinegar but it was delicious. It adds a little tang but doesnt scream vinegar. This really satisfied my pregnant tummy and I didnt get heartburn so thats a serious win. My peas didnt cook all the way through though after 45 minutes so I might try this in a crockpot next time. This was definitely worth making. I will being making it again.
Wow! My daughter is vegan and has always loved green pea soup with ham prior to veganism. I made and followed all directions ( which is almost impossible for me to do). Only thing I added was some carrots. I love carrots in pea soup. OMG Was delicious! I used Lawrey’s seasoning salt, and on the second bowl added some Thyme and enjoyed the added flavor ! The fresh corn I think is the key! Thanks so much! will be a staple in out home! BTW did in my insta pot in 35 mins! Added some vegan 1/2 and 1/2 because it was a bit too thick!
Absolutely amazingly creative and delicious soup! I’m not a fan of split pea soup, but now I have a favorite soup with peas. Thank you for your recipes and inspiration!
Hey Jeanine,
I’ve been looking for some handled soup bowls similar to the ones in these photos. Do you know what company they are from?
Thank you for posting such yummy food and beautiful photos!
Hi Lalla, they’re from Farmhouse Pottery. I’m so obsessed with them!
Thank you! There are so many beautiful items on their website.!
Hi I love all your recipes. I noticed someone said they made this without cashew cream and now substitute for it? Is that ok that I leave out and not substitute anything for it? thank you!
Did you get a reply for this? I’m wondering about that too… and if the vinegar is necessary or can be left out or substituted
Hi Kim, without the cashew cream, it’ll be less creamy and more thin. We thought it was bland before adding the vinegar, but you can always taste and decide for yourself before adding it.
Hi Kim, I haven’t received a reply yet. Thank you for checking.
I was out of ACV the first time I made it, so added some (1T) lemon juice for brightness. Was perfect. You can’t taste the lemon but it brings a tiny bit of tang to the overall flavor in place of the ACV. Hope this helps!