Making a vegan split pea soup is a pretty simple endeavor, you simply use olive oil to fry up your vegetables in and then use an all vegetable bouillon. The curry this time around came from me wanting something different on a cold June day. Yes, the weather here has really been cruddy for June. We had more of a heat wave in May here in Edmonton than in June. Boy, we are kinda getting screwed on the nice weather here, and it’s making me cranky. So a hot soup in the middle of June was in order.
I am also desperately trying to clean out the pantry and the freezer this summer. I am currently working on cookbook #2 and the recipe testing for that added to my busy season starts in September…well… I have no room. For anything. Come October I won’t be able to live in my own house due to mess and ingredients and bake goods.
I found a bag of split peas and so it was lunch. One less thing in my pantry!
How to Make Vegan Split Pea Soup
JUST so we are clear right from the get-go, the bread cubes in this vegan curried split pea soup recipe aren’t vegan unless you use your own vegan bread. There. Now we have that settled. (after 8 years of food blogging, I can sometimes guess the comments ahead of time and I saw that one coming a mile away!)
- Add the first 5 ingredients to a large stockpot and saute until the onions are tender.
- Add the curry and fry a bit more, then add the brown sugar and pour in the vegetable broth.
- Simmer on low for an hour or two until the peas are soft and dissolve.
- To make the croutons, toss the three ingredients together in a large bowl.
- Bake in a 350°F oven until brown and crispy.
- Remove and cool.
Once the soup is cooked, serve in bowls and top with those croutons!
Vegan Split Pea Soup Ingredients
- dry green or yellow split peas
- olive oil
- white onion
- carrots
- celery stalks
- minced garlic
- curry powder
- brown sugar
- vegetable broth
Happy cooking babes! How has your June been so far?
Love you more than chocolate,
Karlynn
Vegan Curried Split Pea Soup
Ingredients
- 2 cups dry green or yellow split peas
- 2 tablespoons olive oil
- 1 cup diced white onion
- 2 large carrots chopped
- 1 celery stalks chopped
- 1/2 tablespoon minced garlic
- 1 tablespoon curry powder
- 2 teaspoons brown sugar balances out the curry, trust me
- 8 cups of strong vegetable broth
Garlic Croutons
- 4 cups of dry bread cubed
- 1/2 cup olive oil or half butter if you prefer
- 1/2 tablespoon garlic powder or minced garlic
Instructions
- Add the first 5 ingredients to a large stockpot and sautee until the onions are tender.
- Add the curry and fry a bit more, then add the brown sugar and pour in the vegetable broth.
- Simmer on low for an hour or two – this depends on how fast your peas dissolve and cook into the soup. Some peas have taken hours upon hours for me!
- To make the croutons, toss the three ingredients together in a large bowl.
- Bake in a 350°F oven until brown and crispy.
- Remove and cool.
- Once the soup is cooked, serve in bowls and top with those croutons!
Notes
Nutrition
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Jane says
I made the croutons with the half butter and honestly didn’t even need the soup after I ate them haha! The soup was great but those croutons are amazing!
Karlynn Johnston says
Glad that you liked them so much! The croutons are a REALLY good addition to the soup!