Forks over Knives Green Split Pea Soup

Forks over Knives Green Split Pea Soup

Weather getting cooler, time for soup  I was pleasantly surprised with this soup. I was expecting that lentil smush that most split pea soups are but this one wasn’t mush. It was like soup with substance. Maybe because of the potatoes. It was a very tasty soup and I love split pea soup mushy kinds and all  hopefully you enjoy it to  it was super easy.

Green Split Pea Soup


1 small onion
2 stalks celery
2 carrots
2 small potatoes
2 tsp smoked paprika
1 tsp onion powder
1 clove garlic
2 tsp curry powder
2 cups green split peas
1 lemon
cooked brown rice
freshly ground black pepper
red pepper flakes


Place the onion, celery, carrots, potatoes, paprika, onion powder, garlic, and curry powder in a nonstick pot.

Sauté over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

Add the spilt peas and 8 cups water and/or stock (or 1:1 veggie stock to water). Cover the pot, turn the heat to medium, and simmer for 30-40 minutes until spilt peas and potatoes are soft.

Add the juice of 1 lemon.

Serve with rice or potatoes. Garnish with parsley and an additional squeeze of lemon, some pepper, and red pepper flakes.


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