Yellow Split Pea Soup
Benefits of a Vegan Split Pea Corn Chowder

Split Pea Corn Chowder

Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor.

Yellow Split Pea Soup Recipe Ingredients

I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here’s what’s in it:

  1. Yellow split peas: They add protein and contribute to the creamy texture, but there’s another reason to love the dried peas in this soup! They perfectly mimic the shape of the corn kernels here. As you eat it, you’re never sure if your spoon is full of corn or yellow peas, which makes it fun to eat.
  2. Onion, garlic, and celery: They add savory, aromatic flavor.
  3. Yukon gold potato: It amps up the creamy texture.
  4. Corn kernels: They make the soup extra creamy and add a lovely sweetness. I like to make this soup in early fall, when I have lots of fresh corn on hand, but frozen corn could work here too.
  5. Cashew cream: It perfects the creamy texture and adds necessary richness.
  6. Smoked paprika: Who needs a ham bone when you have smoked paprika? It adds bold, smoky flavor.
  7. Apple cider vinegar: It cuts the sweetness of the corn and gives the soup a bright, tangy finish.

Ingredients

  • 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, more to taste
  • 3 ⁄4 cup Cashew Cream, recipe below
  • 1 1/2 tablespoons apple cider vinegar

Cashew Cream (makes extra)

  • 3 ⁄4 cup raw cashews, soaked 2 hours, if not using 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

  • Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
  • Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  • Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  • Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.

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