This vegan split pea soup is hearty, comforting and warming. Featuring potatoes, lots of vegetables and a few other simple ingredients, it's a perfect weeknight dinner for a cold evening. It's also gluten-free, dairy-free and freezer-friendly.
Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.
Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.
Season to taste with salt and pepper, and serve.
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Notes
To store in the fridge: transfer the soup to a large airtight container and keep in the fridge for up to 5 days. Reheat on the stove, or in the microwave in 60-second intervals until fully warmed through. It may be necessary to add extra liquid.To freeze: transfer the soup to freezer-friendly bags or a freezer-friendly container, leaving 2cm room for expansion. Leave in the freezer for up to 3 months. To reheat from frozen, firstly allow the soup to thaw fully in the fridge. Then, reheat on the stove or in the microwave in 60-second intervals. Add extra vegetable stock if necessary.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!