Yellow Split Pea Soup – Hearty Comfort in a Bowl

Warm, nourishing, and full of earthy flavor, Yellow Split Pea Soup is the ultimate comfort dish for any season. Made with tender split peas, fresh vegetables, and aromatic herbs, this wholesome soup delivers a creamy texture without the need for dairy. Each spoonful brings satisfying depth and nutrition — a true classic that’s simple, budget-friendly, and naturally vegan. Perfect for lunch or dinner, this soup pairs beautifully with crusty bread or a sprinkle of fresh herbs for a hearty finish.

Ingredients

• 2 cups yellow split peas, rinsed
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth (or water)
• 1 teaspoon ground turmeric
• ½ teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Stir in garlic, turmeric, and cumin. Cook for 1 minute until fragrant.
3. Add the rinsed yellow split peas, vegetable broth, salt, pepper, and bay leaf. Stir well to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally, until the peas are soft and the soup thickens.
5. Remove the bay leaf. For a smoother texture, blend part (or all) of the soup using an immersion blender.
6. Adjust seasoning, add lemon juice for brightness, and stir.
7. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.