Yellow Split Pea Soup
Yellow Split Pea Soup is a comforting bowl of golden goodness, perfect for cozy evenings or nourishing lunches. With only 10 minutes of prep, it’s a fuss-free recipe that delivers big on taste and comfort.
Ingredients
- 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
- 2 1⁄2 cups kernels from 4 ears corn
- 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
Cashew Cream (makes extra)
- 3 ⁄4 cup raw cashews, soaked 2 hours, if not using a Vitamix
- 2 ⁄3 cup water
- 1 ⁄4 teaspoon salt
Toppings options:
- chives
- extra fresh corn kernels
- chopped parsley
- red pepper flakes
- coconut bacon
- olive oil, for drizzling
Instructions
- Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
- Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
- Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
- Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.
Tried this recipe?Let us know how it was!