Description
This Yellow Split Pea Soup is a comforting vegan take on classic corn chowder, featuring sweet yellow split peas, fresh corn, and a creamy cashew base. It’s smoky, cozy, and packed with flavor, perfect for a nourishing 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
- 1 1/2 tablespoons apple cider vinegar
- 3/4 cup Cashew Cream (recipe below)
Cashew Cream
- 3/4 cup raw cashews, soaked for 2 hours if not using a high-speed blender
- 2/3 cup water
- 1/4 teaspoon salt
Toppings (optional)
- Chives
- Extra fresh corn kernels
- Chopped parsley
- Red pepper flakes
- Coconut bacon
- Olive oil for drizzling
Instructions
- Prepare the cashew cream: Combine soaked cashews, water, and salt in a blender and process until very smooth. Set aside 3/4 cup for the soup.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and celery and cook, stirring occasionally, for 5 to 7 minutes until the onion is tender and translucent. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Cook the soup: Stir in vegetable broth, yellow split peas, chopped Yukon gold potato, fresh corn kernels, smoked paprika, and 1 teaspoon sea salt. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer, stirring occasionally, for about 45 minutes until the split peas are completely tender.
- Puree the soup: Use an immersion blender to partially puree the soup directly in the pot, or transfer about half of the soup to a regular blender, puree until smooth, and then return it to the pot.
- Finish and serve: Stir in the prepared cashew cream and apple cider vinegar. Taste and adjust seasoning, adding more sea salt if needed. Serve piping hot, topped with your choice of chives, extra corn kernels, chopped parsley, red pepper flakes, coconut bacon, and a drizzle of olive oil.
Notes
- Canned corn can be used as a substitute for fresh corn if needed.
- If you are not a fan of cashews, coconut milk could be used as a substitute for the cashew cream, but it will impart a coconut flavor.
- Soaking raw cashews for at least 2 hours before blending helps achieve a smoother cashew cream, especially if not using a high-powered blender.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
