Description
This vibrant Yellow Split Pea Soup is a hearty vegan twist on traditional corn chowder. Featuring sweet corn, smoky paprika, and creamy cashew cream, it delivers a cozy and satisfying bowl that’s both nutritious and delicious. Adapted from Power Plates by Gena Hamshaw, the soup combines tender yellow split peas with fresh vegetables, enriched with a touch of apple cider vinegar for depth, perfect for a comforting meal.
Ingredients
Soup
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup yellow split peas
- 1 medium Yukon gold potato, peeled and chopped
- Kernels from 4 ears corn (about 2 1⁄2 cups)
- 3/4 teaspoon smoked paprika
- 1 teaspoon sea salt, plus more to taste
- 3/4 cup Cashew Cream (see below)
- 1 1/2 tablespoons apple cider vinegar
Cashew Cream (makes extra)
- 3/4 cup raw cashews, soaked 2 hours if not using a high-power blender (like a Vitamix)
- 2/3 cup water
- 1/4 teaspoon salt
Toppings Options
- Chives
- Extra fresh corn kernels
- Chopped parsley
- Red pepper flakes
- Coconut bacon
- Olive oil, for drizzling
Instructions
- Prepare Cashew Cream: Combine soaked cashews, water, and salt in a blender. Blend on high until completely smooth and creamy. Set aside 3/4 cup of the cashew cream for use in the soup.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and diced celery; cook for 5 to 7 minutes, stirring occasionally, until onion is tender and translucent. Add minced garlic and sauté for an additional 1 minute, stirring constantly to release aroma.
- Add Ingredients and Simmer: Stir in vegetable broth, yellow split peas, chopped potato, corn kernels, smoked paprika, and salt. Bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer the soup, stirring occasionally, for about 45 minutes or until the split peas are fully tender.
- Blend Soup: Use an immersion blender to partially puree the soup directly in the pot for a creamy but textured consistency. Alternatively, you can blend about half of the soup in a regular blender and return it to the pot.
- Finish Soup: Stir in the reserved cashew cream and apple cider vinegar. Taste and adjust seasonings—add more sea salt if needed (up to an additional teaspoon). Mix well and heat through.
- Serve: Ladle soup into bowls and garnish with your choice of toppings such as chives, fresh corn kernels, parsley, red pepper flakes, coconut bacon, and a drizzle of olive oil. Serve hot and enjoy.
Notes
- Soaking cashews for at least 2 hours or overnight improves blending and results in a smoother cashew cream.
- An immersion blender is ideal for blending the soup directly in the pot to save time and reduce cleanup.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more vegetable broth if necessary.
- For added protein, serve with a side of crusty whole-grain bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
