Cream of Split Pea Soup Recipe
Introduction
Cream of Split Pea Soup is a comforting and nutritious dish that’s perfect for chilly days. This velvety soup combines tender split peas, sweet vegetables, and a touch of cream for a rich, satisfying meal.
Ingredients
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips, and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, about 7 to 10 minutes.
- Step 2: Add the vegetable stock, split peas, and 4 cups of water, then bring to a boil over high heat. Season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent scorching, until the peas are tender, about 1 hour or more.
- Step 3: Remove the pot from heat. Stir in the spinach until wilted and vibrant green. Use an immersion blender to purée the soup until mostly smooth, or blend in batches in a blender until smooth but still slightly textured. If too thick, thin with water a splash at a time to reach a velvety, pourable consistency.
- Step 4: Whisk in the heavy cream and taste, adjusting seasoning with salt and pepper as needed. Serve hot with lemon wedges for a fresh, bright finish.
Tips & Variations
- Use coconut oil and coconut cream for a dairy-free and slightly tropical twist.
- For extra flavor, add a bay leaf or fresh thyme to the broth while simmering, removing before blending.
- Swap parsnips for carrots if preferred, for a slightly sweeter taste.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
Storage
Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water if the soup is too thick. This soup also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas can be used as a substitute. They have a slightly sweeter flavor and similar cooking time, so the soup will still turn out delicious.
Is it necessary to blanch the split peas before cooking?
No, dry split peas do not need to be blanched. Simply pick over and rinse them before adding to the soup.
PrintCream of Split Pea Soup Recipe
This creamy and comforting Cream of Split Pea Soup features tender green split peas, sweet parsnips, and fresh spinach, blended into a velvety smooth texture with a touch of cream and brightened with lemon wedges. Perfect for a nutritious and hearty meal any day of the year.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Base
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 4 cups water
Finishing Ingredients
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic, then season with salt and freshly ground black pepper. Cook while stirring frequently until the onions are golden and tender, about 7 to 10 minutes.
- Cook Split Peas: Add the vegetable stock, rinsed split peas, and 4 cups of water to the pot. Bring the mixture to a boil over high heat. Season the broth with salt and pepper. Cover the pot and reduce heat to a simmer. Cook, stirring occasionally to prevent scorching, until the peas are tender, approximately 1 hour or longer.
- Add Spinach and Blend: Remove the pot from heat and stir in the baby spinach until it wilts and turns vibrant green. Using an immersion blender, purée the soup until mostly smooth, or blend in batches in a traditional blender until smooth but retaining some texture. If the soup is too thick, thin it with a splash of water at a time until it reaches a velvety, pourable consistency.
- Finish and Serve: Whisk in the heavy cream or coconut cream into the blended soup. Taste and adjust seasoning with additional salt and pepper as needed. Serve the soup warm with lemon wedges on the side for squeezing over. Optionally, drizzle extra cream on top before serving.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- When reheating, add a bit of water or stock to adjust thickness if needed.
- For a more textured soup, puree only half and mix with the unblended portion.
- Adding lemon wedges at serving enhances the soup’s brightness and balances the creamy richness.
Keywords: Cream of split pea soup, vegetarian pea soup, creamy pea soup, healthy soup recipe, easy stovetop soup
