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If you want to put a different spin on traditional vegan pea soup definitely try this split pea green pea combo.

It is delicious, inexpensive and plant-based healthy. Did you know that green peas are extremely low in fat and a mega source of vitamin K, manganese, fiber, B1, copper, folate, phosphorus and vitamin C?

Green peas also contain a unique assortment of health-protective phytonutrients that can lower the risk of stomach ailments.

Wow! What more could you ask for in a yummy soup?

If you love peas as much as I do, you will probably enjoy this Sugar Snap Peas with Mint, Lemon & Pistachios and my Green Minestrone Soup with Crushed Pine Nuts.

If you try this recipe, please let me know!  Leave a comment, rate it, and don’t forget to tag a photo #ordinaryvegan on Instagram so I can see your photo.

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Hope you enjoy this plant-based, easy vegan pea soup as much as I did. Wishing you a compassionate and peaceful day.

Split Pea and Green Vegan Pea Soup with Fresh Mint

Split Pea and Green Pea Soup with Fresh Mint

 

Print

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Yummy and simple to make

Author: Ordinary Vegan

Serves: 4

Ingredients

• ½ cup vegetable broth for sautéing
• 2 leeks, chopped about 2 cups (white and pale green parts only)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 1½ cups green split peas, rinsed
• 2 cups frozen green peas
• 5 cups of vegetable broth (or more if needed)
• ¼ cup fresh mint, chopped (or more to taste)
• ¼ cup fresh parsley, chopped
• 3 tablespoons fresh chives, chopped (for topping – optional)

Instructions

1. Heat the ½ cup of vegetable broth in a large non-stick pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. If leek is sticking, add a little more veggie broth, Add split peas, salt & pepper and stir. Add 4 cups of veggie broth and bring to boil. Reduce heat to medium-low. Simmer until split peas are tender, about 30 minutes or more.
2. Add frozen peas and another cup of broth if needed. Bring to boil and simmer for another 5-10 minutes.
3. Remove from heat.
4. Add mint and parsley. Remove bay leaf.
5. Transfer approximately half of the soup to a blender. Puree until smooth. Return puree to soup.
6. Taste and season.
7. Serve in large bowls with a spinkle of fresh chopped chives.

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