I like to make a pot of soup almost every Sunday so that I have something ready for last minute meals during the week, and this Vegan Split Pea Soup is one of my go-to’s. I used to be convinced that split pea soup had to have chunks of ham or bacon in order to be flavorful, but this version is SOOO much better! It’s spiced up with ginger, cumin, garam masala, tumeric and nutmeg – it’s an unusual combination, but try it and you might just find yourself craving it once in a while!

This soup is super healthy! Split peas are rich in protein, fiber, vitamins, and minerals that can help promote digestion, lower cholesterol levels, and improve heart health. Plus, you don’t even have to soak split peas before using like other beans – just rinse and sort, then throw them right in the pot. I also throw in a big handful of spinach, so you get a dose of green goodness, too!

Serve with a salad, your favorite sandwich, or even just a great loaf of bread.

Looking for more soup ideas? Try Minestrone Soup or Butternut Squash and Apple Soup!

Vegan Split Pea Soup

Ingredients

• 16 oz. dried split peas, rinsed and sorted
• 1 15 oz can fire-roasted diced tomatoes
• 5 – 6 cups of vegetable broth or stock
• 1/2 T Extra Virgin Olive Oil
• 1 medium onion, diced
• 1 tsp minced ginger or ginger paste
• 2 tsp minced garlic
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp tumeric
• 1/2 tsp nutmeg
• Kosher salt and pepper to taste
• 3 c spinach

Instructions

Place sorted split peas, diced tomatoes, and 5 cups of vegetable broth or stock into a large stockpot. Bring to a boil, then reduce heat and simmer, loosely covered, for an hour, checking occasionally to make sure it is not too thick – if more liquid is needed, add the extra cup of broth a little at a time. When the cooking time is done, reduce heat to low.

In the meantime, prepare the rest of the ingredients. You’ll want all of your spices measured out and ready to go.

When the peas are done, heat a large pan over medium-high heat, then add the olive oil. Saute the onion, garlic, and ginger until translucent, about 5-6 minutes, being careful not the let them burn.

Add the spices all at once. Stir to combine for 1 minute.

Ladle a big spoonful of the soup into the onion mixture to deglaze the pan, then pour the onion mixture into the soup.

Add the spinach and cook until wilted, about a minute.

Serve hot!

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