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

Scale

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