Yellow Split Pea Soup


Special Diet Notes: Yellow Split Pea Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Yellow Split Pea Soup
Prep time
Cook time
Total time
The excellent flavor of this soup depends on the really long, slow cooking of the onions - so be generous with your time if nothing else. Recipe & Photo Reprinted with the permission of Foods Matter
Serves: 6 servings
  • 3 tablespoon olive oil
  • 3 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium onions, very finely sliced
  • I medium carrot, very finely grated
  • 10 ounces yellow split peas
  • 8 cups gluten and wheat-free vegetable stock
  • sea salt and freshly ground black pepper
  1. Heat the oil in a heavy pan and add the cumin and coriander.
  2. Cook gently for 2-3 minutes then add the onions and carrot and continue to cook very gently, uncovered, stirring regularly, for 45-60 minutes. Make sure they do not burn.
  3. Add the split peas and the stock, bring to the boil, cover and simmer for 45 minutes.
  4. Season to taste with sea salt and freshly ground black
  5. pepper, add extra stock if it is too thick and serve.
Good source of: Vitamins B1, B6, magnesium, iron & zinc
Nutrition Information
Calories: 300 Fat: 10g

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: