Yellow Split Pea Soup High in Plant-Based Fiber and Protein


They look a little different, color-wise, but there is no major difference between yellow and green split peas. The yellow version is most often used to make dal, while we usually buy the green ones to make soup. You can use green split peas to make this recipe, but why not mix things up with yellow split pea soup?

A lot of split pea recipes use ham or bacon, but this is a plant-based, vegan version. Despite the lack of meat and dairy, this soup is still quite high in protein. It’s also a good source of fiber and vitamins and minerals, like thiamin, folate, copper, iron, magnesium, and more. And did I mention, it’s also easy to make? This particular recipe was shared with us by our friends at Foods Matter many years ago. We’ve since update and adapted it a little.

Yellow Split Pea Soup Recipe (Plant-Based & Allergy Friendly) - Delicious flavor depth without ham or bacon. Vegan, dairy-free, gluten-free, and more.

Special Diet Notes: Yellow Split Pea Soup

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

Plant-Based 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 type: Entree
Cuisine: American
Serves: 6 servings
  • 3 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium onions, thinly sliced
  • 1 medium carrot, finely grated
  • 10 ounces yellow split peas
  • 1 russet potato, peeled and diced (optional)
  • 8 cups allergy-friendlly vegetable stock, plus additional if needed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Heat the oil in a heavy pan over low heat. Add add the cumin and coriander, and cook gently for 2-3 minutes. Add the onions and carrot and cook very gently, uncovered, stirring regularly, for 45 to 60 minutes. Make sure they do not burn.
  2. Add the split peas, potato (if using), and stock. Bring to the soup to a boil, reduce the heat to low, cover, and simmer for 45 minutes.
  3. Season with sea salt and freshly ground black pepper. Add extra stock if it is too thick.
Nutrition Information
Serving size: ⅙ batch Calories: 294 Fat: 7.8g Saturated fat: 1.1g Carbohydrates: 44.3g Sugar: 10.1g Sodium: 205mg Fiber: 15g Protein: 14.1g

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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.

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