Cream of Split Pea and Spinach Soup Recipe
Introduction
Cream of Split Pea Soup is a comforting, hearty dish perfect for chilly days. This velvety, nutritious soup combines tender split peas, sweet parsnips, and fresh spinach for a satisfying meal. Finished with a touch of cream and a squeeze of lemon, it’s a simple recipe that feels elegant.
Ingredients
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips, and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, about 7 to 10 minutes.
- Step 2: Add the vegetable stock, split peas, and 4 cups of water, then bring to a boil over high heat. Season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent burning, until the peas are tender, about 1 hour or more.
- Step 3: Remove the pot from heat. Stir in the spinach until fully wilted and bright green. Using an immersion blender, purée the soup until mostly smooth. Alternatively, blend the soup in batches in a blender, leaving some texture. If the soup is too thick, thin it with water a splash at a time until it reaches a velvety, pourable consistency.
- Step 4: Whisk in the heavy cream or coconut cream. Taste and adjust seasoning with salt and pepper as needed. Serve warm with lemon wedges on the side for squeezing.
Tips & Variations
- For a richer flavor, sauté the vegetables in butter rather than coconut oil, or combine both for a subtle depth.
- To make this soup vegan, use coconut oil and coconut cream instead of butter and heavy cream.
- Add a pinch of smoked paprika or thyme during cooking for an extra flavor boost.
- If you prefer a chunkier texture, reserve some cooked peas before blending and stir them back in at the end.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened. This soup also freezes well; cool completely before transferring to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas can be used as a substitute. They have a similar texture and cooking time, though the soup color will be lighter and the flavor slightly sweeter.
Do I need to soak the split peas before cooking?
No soaking is necessary. Just be sure to pick over and rinse them well to remove any debris before adding to the soup.
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Cream of Split Pea and Spinach Soup Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Cream of Split Pea Soup is a comforting, velvety soup made from green split peas, fresh vegetables, and finished with a touch of cream for richness. Perfect for a cozy lunch or dinner, it combines the earthiness of parsnips and the sweetness of onions with the vibrant freshness of spinach and a zesty lemon finish. It’s a hearty, nutritious, and easy-to-make soup that simmers slowly on the stovetop to bring out deep flavors.
Ingredients
Main Ingredients
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Sauté Aromatics: Melt the butter or coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic, seasoning with salt and freshly ground black pepper. Cook while stirring frequently for 7 to 10 minutes until the onions become golden and tender.
- Simmer Split Peas: Pour in the vegetable stock and an additional 4 cups of water, then add the rinsed split peas. Bring the mixture to a boil over high heat, season the broth with salt and pepper, then cover and reduce to a simmer. Cook for about 1 hour or until the split peas are very tender, stirring occasionally to prevent sticking or scorching on the bottom of the pot.
- Add Spinach and Blend: Remove the pot from the heat and stir in the baby spinach until fully wilted and vibrant green. Use an immersion blender directly in the pot to purée the soup until mostly smooth but still retaining some texture. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth but with slight texture. If the soup is too thick, thin it gradually with water, splash by splash, until you achieve a velvety, pourable consistency.
- Finish and Serve: Whisk in the heavy cream or coconut cream and taste the soup, adjusting seasoning with salt and pepper as needed. Serve hot, drizzled with extra cream if desired, accompanied by lemon wedges to add a bright, fresh contrast at the table.
Notes
- For a vegan or dairy-free version, use unrefined coconut oil and coconut cream instead of butter and heavy cream.
- The soup can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently, stirring occasionally and thinning with water or stock if necessary.
- To achieve a smoother texture, ensure you blend the soup well but avoid over-blending if you prefer some hearty bits.
- Lemon wedges add a lovely freshness and balance the creamy richness of the soup; don’t skip them.
- Split peas cook best when soaked briefly or picked through to remove debris — rinse well before cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cream of split pea soup, vegetarian split pea soup, green split peas, creamy pea soup, easy vegetarian soup
