Cozy Split Pea Soup with creamy sweet potatoes and a smoky touch! Our whole family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients… and it’s only 7 healthy ingredients! (Vegan, gluten-free, oil-free)
Split pea soup sure doesn’t like to sit pretty for a photograph. The ingredients precooked? Lovely. But after they become soup? Well… you can see that transformation for yourself 😉 It may be a humble-looking soup (especially after it’s blended which is our favorite way to enjoy) but don’t let that deter you because the taste is all kinds of smoky & savory & DELICIOUS.
This has been my daughter’s most requested meal for the past 4 years now. The addition of sweet potatoes and smoked paprika is delightful and I love how the soup is only 7 simple ingredients but packed with flavor. It makes a great vegan/gluten-free option with tons of fiber, protein, iron, and plenty of other goodness. It makes a pretty big batch so be sure to cut in half if desired! And if you don’t mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness. Hope you enjoy as much as we do!
PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make/adapt this! I love seeing your recreations.
Smoky Split Pea & Sweet Potato Soup
Split Pea Soup with creamy sweet potatoes! Our family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients.
Prep Time:25 minutes
Cook Time:1 hour
Total Time:1 hour 25 minutes
Servings:8
Ingredients
- 2 cups split peas (1 lb. bag)
- 1 large onion
- 1-2 carrots
- 2 sweet potatoes
- 4-5 cloves garlic
- 1 1/2 tsp. smoked paprika (more to taste)
- 4 cups vegetable broth + 3 cups water
- Salt to taste
- Optional: tomatoes, spinach, kale, chipotle, hot sauce for topping
Instructions
- Peel and dice sweet potatoes. Dice onion and carrot.
- In a large stockpot over med-high heat, saute onion and carrot for 5-7 minutes. (I use 3 Tbsp. water/veg broth for no-oil saute method.)
- Meanwhile, mince garlic and rinse split peas well.
- Add sweet potatoes, garlic, and paprika to the pot. Stir and saute 1 minute.
- Add vegetable broth, 3 cups water, and split peas.
- Bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour or until split peas are tender, stirring occasionally.
- Salt to taste. Serve as is, or blend (our favorite!)*
Notes
*If you prefer to blend, I recommend an immersion blender (this is the one I use). They’re super convenient for soup. You could also do it in batches in a regular blender, but use extreme caution as hot foods may explode in blender.
This makes a BIG batch! (We’re soup monsters.) Simply cut the recipe in half if desired!
If you don’t mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness.
Recipe adapted from Vegetarian Times
Nutrition Per Serving (estimate)
Calories: 215kcal | Carbohydrates: 40g | Protein: 13g | Potassium: 664mg | Fiber: 14g | Sugar: 7g | Vitamin A: 133.3% | Vitamin C: 4.4% | Calcium: 4.7% | Iron: 14.7%
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mmm this looks great!
Thanks! 🙂
This looks awesome and I am very excited to try it! Quick question…do you pre-soak the split peas or just add them in?
Just toss 'em in! 🙂 Glad you're excited – hope you love it!!
I'll definitely be given this a try. I have about 1/2 bag of split peas to use up from an old recipe, and just bought a couple of sweet potatoes. I love all of the flavors and am sure it will be great.
Hi Karen! Glad to hear you're going to give this a try! It's one of our very favorite soups and we make it all the time 🙂 Hope you enjoy it just as much!!
Can't wait to make this soup..thanks for sharing!
Yay Carmen!! Hope you love it too 🙂 Wishing you a beautiful week! -Kaitlin