Yellow Split Pea Soup
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (58)

Yellow Split Pea Soup

NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 30%
CARBS 63G53% OF CAL
13G FIBER0G ADDED0G INTRINSIC39G OTHER11G TOTAL SUGAR
FAT 23G44% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sweet and smoky vegan soup made from yellow split peas, inspired by corn chowder. Creamy from blended cashews, with a warm spice profile and autumn comfort-food appeal.

mainsoupbeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 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
  • 3 ⁄4 cup raw cashews (soaked 2 hours, if not using a Vitamix)
  • 2 ⁄3 cup water
  • 1 ⁄4 teaspoon salt
  • chives
  • extra fresh corn kernels
  • chopped parsley
  • red pepper flakes
  • coconut bacon
  • olive oil (for drizzling)
PREP
10M
SODIUM
1158MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.