loveandlemons5.0
Yellow Split Pea Soup
This yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.
👥 5 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
📝 Preparation Steps
1
Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
2
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.
garlic, minced3 cloves
3
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.
4
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.
sea salt, more to taste1 teaspoon
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