Description
This hearty split pea soup is a comforting and nutritious dish perfect for a January clean eating reset. Made with wholesome vegetables, smoked paprika, and fragrant thyme, it’s a warming bowl of goodness that’s both vegan and gluten-free. The soup can be blended for a creamy texture or left chunky, making it versatile and satisfying for any appetite.
Ingredients
Scale
Vegetables
- 1 large leek, white & light green parts only, diced (about 1½ cups)
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 cup diced celery root (or substitute 1 extra celery stalk + 1 small parsnip)
- 1 cup chopped spinach
Spices & Herbs
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 bay leaf
- 3 fresh thyme sprigs (or ½ tsp dried)
- Fine sea salt to taste
Liquids & Others
- 2 Tbsp extra-virgin olive oil
- 1 lb (450 g) green split peas, rinsed
- 8 cups low-sodium vegetable broth
- 1 Tbsp low-sodium tamari or soy sauce
- Juice & zest of ½ lemon
Instructions
- Soften Veggies: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven over medium heat. Add the diced leek, celery, carrots, celery root, and a pinch of sea salt. Cook for about 8 minutes until the vegetables are translucent and tender, stirring occasionally to prevent sticking.
- Bloom Spices: Stir in 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and ½ teaspoon black pepper. Cook for 1 minute to allow the spices to become fragrant, enhancing the soup’s depth of flavor.
- Simmer: Add the rinsed 1 pound of green split peas, 8 cups low-sodium vegetable broth, 1 bay leaf, and 3 fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 45 to 55 minutes, stirring occasionally to prevent peas from sticking to the bottom.
- Add Greens: Remove the bay leaf and thyme stems from the soup. Stir in 1 cup chopped spinach and 1 tablespoon low-sodium tamari or soy sauce. Cook for an additional 2 minutes until the spinach wilts and flavors meld.
- Blend (optional): For a creamy texture, blend about two-thirds of the soup using an immersion blender directly in the pot. If you prefer a chunkier texture, lightly mash some of the peas with a spoon or potato masher.
- Finish: Remove the pot from heat. Stir in the juice and zest of half a lemon to brighten the flavors. Adjust sea salt to taste. Serve the soup hot, ideally with crusty bread for dipping.
Notes
- For a thicker soup, simmer longer to reduce liquid or use less broth.
- Substitute celery root with an additional celery stalk and a small parsnip if unavailable.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To keep it vegan, ensure tamari or soy sauce is gluten-free if needed and does not contain animal products.
- Adding lemon juice and zest at the end enhances the flavor and adds a fresh contrast to the smoky spices.
