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spinach and split pea soup in blue and white bowl. Bread in background

Vegan spinach and split pea soup

This vibrant green spinach and split pea soup is healthy, filling and tasty. Flavoured with caraway seeds it’s perfect eaten for lunch with a slice of crusty bread. Vegan, vegetarian and gluten free.
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine British, Vegan
Servings 4


  • 1 tbsp olive oil
  • 1 tsp caraway seeds use cumin seeds if you don’t have caraway
  • 1 onion chopped
  • 250 g green split peas
  • 1.5 litres vegetable stock GF if needed or boiling water
  • 2 balls of frozen spinach optional
  • Salt and pepper optional


  • Heat the olive oil in a large saucepan
  • Add 1 tsp cumin or caraway seeds and heat until turning brown
  • Add a chopped onion and fry until turning brown
  • Add 250g split peas and 1.5 litres of stock or water and bring to the boil
  • Reduce to a simmer and cover with a lid. Stir every so often and cook for 30-40 minutes* until your split peas are cooked.
  • Add the frozen spinach and heat through for five minutes or until defrosted. Allow to cool a bit and blend with a stick blender or transfer to a jug blender. I did mine in two batches. If you like you can leave a spoonful unblended for some texture.
  • Return to the pan and season to taste with salt and pepper. If you prefer a thinner soup you can add extra water or stock now.
  • Reheat and serve with bread.


*Cooking times can vary. If you soak your split peas overnight they will cook quicker but this isn't essential. I have always found that my unsoaked split peas cook in 30-40 minutes but you may need to cook for longer.
Keyword split pea soup
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