This vegan split peas soup recipe is full of carrots, potatoes, and of course, split peas! Topped with homemade sumac-spiced croutons, this is a recipe you’ll make time and again.
For the Soup:
- 1 onion, diced
- 3 carrots, sliced
- 2 tsp olive oil
- 3–4 small gold potatoes, cut into 1/2″ dice
- 1 tsp oregano
- 1 tsp dried thyme
- 1 lb split peas, rinsed
- 8 cups veggie broth
- 1/8 – 1/4 tsp cayenne pepper
- 1/4 – 1/2 tsp salt
- a bunch of freshly cracked black pepper
For the Croutons:
- 5 cups cubed day-old bread
- 1 Tbsp sumac*
- 2 Tbsp olive oil
- Preheat your oven or convection toaster oven to 400°F.
- Warm the olive oil in a large stock pot over medium-high heat. Add the onions and carrots and cook until starting to brown, about 5 minutes. Add the diced potatoes, oregano, and thyme and mix. Add the peas and veggie broth, stir well, and bring to a rolling boil. Turn the heat to low, then partially cover and simmer, stirring occasionally, until the peas turn to mush, about 45 minutes.
- While the soup cooks, toss the cubed bread with the olive oil, then sprinkle on the sumac and toss to distribute. Spread the bread out onto a greased baking sheet and bake for 15 minutes, tossing once halfway through.
- When the soup is done cooking, add cayenne pepper, salt, and a bunch of black pepper to taste. Serve the soup topped with a few croutons and some extra black pepper. Enjoy!
– If you can’t find sumac, just use a bunch of freshly ground black pepper.
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Keywords: split pea, soup, vegan, vegetarian