Cream 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
Scale
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
Find it online: https://thefoodrecipe.com/cream-of-split-pea-soup-recipe/
