This deliciously simple soup has only 8 ingredients, is straightforward to prepare, and results in a bowlful of deep satisfaction and comfort. Earthy, herbed, and with a subtle but essential smokiness, Smoky Herbed Split Pea Soup is thoroughly flavourful plant-based eating for the colder days of the year.
I love split pea soup, and as a vegetarian, I am often disappointed to find that many versions contain meat based ingredients, especially if I am eating out and hoping for a nice bowl of soup on a cold day. The plant-based versions that don't often lack that essential smoky note that I still recall from my meat eating days decades ago. That is, until now!
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Ingredients
This delicious soup requires only 8 ingredients, not including household staples such as olive oil, salt, and pepper.
- leeks
- celery
- garlic
- fresh thyme
- bay leaves
- smoked paprika
- green split peas
- vegetable broth
- lemon
The Food Find: Spanish Smoked Paprika
The Food Find ingredient that gives this soup, and many other plant-based dishes, an unmissable smoky flavour note is Smoked Spanish Paprika, or Pimentón, a time honored spice that has been made in Spain for centuries. Smoked and then ground, Pimenton is a fragrant and powerful spice, full of the sweet and bitter notes of paprika alongside earthy woodsmoke. Find out more about Spanish Smoked Paprika, where to find it, and ways to use it.
Method
Smoky Herbed Split Pea Soup is easily made in either an Instant Pot, or on the stovetop if you prefer, with just 8 ingredients.
The only ingredient that requires any advance preparation is the leek. The tough and dark green upper sections of the leek, called the flag, are removed and saved for making broth or discarded in the compost. The tender, lighter green and white sections of the leek, called the shank, are then chopped and cleaned.
Clean your leeks!
Leeks are notoriously dirt laden, with all of those beautiful verdant layers hiding a gritty unwanted surprise unless you clean them most thoroughly. Simply split the leeks lengthwise, chop into sections, then toss into a big bowl of cold water. Swish the leeks around to loosen the dirt, allowing it to fall to the bottom of the bowl, leaving the clean leeks floating on the surface. To doubly make sure no grit stays hidden, scoop the chopped leeks into a strainer, making sure not to disturb the dirt at the bottom of the bowl, and then rinse under running water.
The soup gets underway with a a quick sauté of the prepped leeks, chopped celery, and smashed garlic cloves for an ample flavour base, complemented by vegetarian broth, fresh thyme, bay leaves, and freshly ground black pepper. Spanish smoked paprika provides the much needed, subtle but still haunting smoky note that is all too often missing from vegetarian versions of this classic soup.
Once cooked and pureed, the ratio of liquid to dried split peas results in a luxuriously velvety soup that is thick but not stodgy, a complaint I often have about other split pea soups. A final seasoning with sea salt and lemon adds a modestly zingy note of acidity to balance all of the flavours.
A note on broth, salt, and soups
When using commercially prepared vegetarian broths, bouillon powders, or concentrates to save time, I find that salting the soup before it is done can lead to overly salty results, as many products are generously salted. Unless you are using homemade broth, or salt free broth, make sure to salt the soup at the end of the cooking process, so you can control exactly how much you need to season the soup to your preference.
Storage and Reheating
When making soup, I generally want to eat a particular version once, maybe twice, in any given week, with a portion or two socked away, safely frozen in glass jars, for easy cold weather meals. This way, if I freeze a few portions from every batch of soup, I have a revolving selection of premade meals always on hand. This recipe makes a modest four servings, so feel free to double up and make extra to freeze if needed.
Like all split pea based soups, this soup will solidify in the fridge due to the natural abundance of starches in the peas. The soup will become liquid again once heated, and if needed, a small splash of extra broth or water can be added to loosen up the soup to the original consistency.
Need some new favourite recipes for soup season?
Smoky Herbed Split Pea Soup (Instant Pot Friendly)
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced leeks, generously heaped *see note on cleaning
- ½ cup sliced celery
- 4 cloves garlic smashed with the side of a knife
- 1 small handful of fresh thyme sprigs extra reserved for garnish
- 2 bay leaves fresh or dried
- ¼ teaspoon smoked paprika, slightly heaped
- freshly ground black pepper to taste
- 1.5 cups green split peas rinsed under fresh water just before using
- 6 cups vegetable broth/water in combination (I use 4 cups veggie stock and 2 cups water or all veggie stock)
- salt to taste, *see note
- 2 tablespoon freshly squeezed lemon juice about half a lemon
Instructions
- For the Instant Pot:
- Add the olive oil to the stainless steel inner pot of your Instant Pot. Set your Instant Pot to the saute function (low or medium setting), and add the leeks, celery, garlic, thyme, bay leaves and smoked paprika. Saute for 7-10 minutes, until the leeks are nicely softened, stirring often to prevent sticking or browning if you are using the higher setting. Add in a few generous grinds of black pepper, the washed split peas, and the broth. Stir well to make sure nothing is sticking to the bottom.
- Secure the lid, with the pressure release valve set to “sealing”, and set your Instant Pot to cook on high pressure for 10 minutes.
- Important note: Once your Instant Pot has completed its cooking time, DO NOT release the pressure manually (as this will put you at risk of releasing boiling hot liquid out of the pressure release valve). Let the pressure release naturally on its own, making sure the locking pin has released and no more pressure remains inside the pot before you unlock and remove the lid.
- Once the soup is cooked and the pressure safely released, remove and discard the bay leaves and the thyme stalks. Either blend the soup while still hot in the stainless steel inner pot, by using a handheld stick blender, or decant the soup into an upright blender to puree when cooled. Puree thoroughly until completely creamy and liquid, adding a bit more broth if needed to adjust consistency.
- Once the soup has been blended, add the lemon juice, and taste for seasoning, adding additional salt as desired. If you need to adjust the consistency of the soup, add in additional amounts of broth as needed.
- Make sure to serve the soup piping hot, as pea soups have a tendency to form a skin on the top layer as they cool. Garnish with extra thyme leaves and a generous grind of black pepper. Enjoy!
- For the Stovetop:
- Follow the instructions as above, but instead of using the Instant Pot, use a heavy bottomed pot, such as a dutch oven. Once the initial ingredients are sauteed, and the broth and split peas added, bring to a boil and then lower to a simmer, cooking for approximately 30 minutes until your split peas are tender and falling apart, making sure to stir occasionally. Exact cooking time with dried beans always varies depending on the hardness and age of the batch you are using. Proceed to blend, and adjust final seasonings and garnish as above.
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