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.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon 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
- Salt and pepper optional
Instructions
- Heat the olive oil in a large saucepan
- Add 1 teaspoon caraway seeds and heat for 30 seconds or until starting to smell fragrant.
- Add a chopped onion and fry over a low heat until soft and just starting to turn 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.
Notes
- *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.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 276kcalCarbohydrates: 45gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1501mgPotassium: 662mgFiber: 17gSugar: 9gVitamin A: 948IUVitamin C: 3mgCalcium: 45mgIron: 3mg
Tried this recipe?Let us know how it was!