Last Updated on December 17, 2024 by Christin Gillespie

This creamy Vegan Split Pea Potato Soup recipe is the perfect addition to your soup collection. Earthy green split peas, hearty vegetables, and simple herbs, all get blended together in rich coconut milk, to transpire an irresistible consistency. It’s a healthy split pea soup recipe that will warm you up on a chilly day.

Vegan Split Pea Potato Soup recipe in a bowl, with a spoon in it. Sitting on a cutting board.

Today I’ve got the creamiest split pea soup recipe ever! While I’ve created a Vegan Split Pea Carrot Soup recipe in the past, I thought it was time to change it up a bit & throw a white sweet potato in it, along with a few other additions.

This Vegan Split Pea Potato Soup recipe is very untraditional, but in the most delicious way. What makes this cozy bowl of goodness stand out from the rest is the white sweet potato, along with some organic unsweetened full-fat coconut milk. Trust me, it’s a game changer.

If you’re hesitant about the coconut flavor being too overpowering, don’t be! You can’t really taste, it just adds some extra creaminess that every soup needs.

Packed with nourishment, heartiness, and comfort, this vegan split pea soup recipe will be loved by all at first scoop!

Why You’ll Love This Vegan Split Pea Potato Soup Recipe

Quick & Easy: This split pea soup recipe comes together in about 40 minutes.
The Perfect Cozy Meal: A cozy soup that everyone will love on a chilly day.
Great for Meal Prep: This healthy split pea soup stores well in the fridge, making it a perfect recipe to meal prep for quick + delicious dinners throughout the week.

Healthy Split Pea Soup recipe in a bowl, with a spoon in it. Sitting on a cutting board.

Ingredients

Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic White Sweet Potato. I used a white sweet potato versus russet potatoes. White sweet potatoes are more nutritious and have a sweet, mildly nutty taste too. If you can get your hands on them, do it!
Organic Cauliflower Florets: For some added nutrients, as well as creamines. Both fresh or frozen work!
Organic Green Split Peas: Duh! You can find these peas in the dry aisle at your natural foods store. If you’re in a pinch or can’t find green split peas, you can use yellow split peas.
Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the split pea soup super creamy, without heavy cream. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
Organic Herbs: Dried thyme, herbs de Provence, bay leaves, sea salt, and black pepper, are used to season this vegan split pea soup.

How To Make

Sauté. In a large pot, add the chopped onions, potatoes, cauliflower florets, and minced garlic. Cook for 4 – 5 minutes, stirring often. Add the herbs and cook for another minute.
Cook. Once the mixture is starting to be fragrant, stir in rinsed split peas, coconut milk, and broth. Once simmerring, reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
Blend. Remove bay leaf and transfer the soup to a high-speed blender. Blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Enjoy!

Tips for Making this Healthy Split Pea Soup Perfectly

Organic Split Peas: If you can’t find or don’t have green split peas, you can use yellow split peas. Just a heads up, yellow split peas have a more earthy flavor.
Soaking Split Peas: I highly recommend soaking the peas, as it will decrease the cook time. Simply measure out the proper amount and then put it in a large jar/bowl of water. Soak for several hours, or overnight in the fridge.
No Soak: If your split peas aren’t soaked, cook for an additional 30 minutes.
Organic Cauliflower Florets: For some added nutrients, as well as creamines. Both fresh or frozen work!
Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
Organic Vegetables: Feel free to add in even more veggies! I think celery, carrots, and/or parsnip would pair deliciously!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Vegan Split Pea Soup recipe in a bowl, with a spoon in it. Sitting on a cutting board.

More Vegan Soup Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Split Pea Potato Soup

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 35
Total Time: 45
Yield: 4 – 6 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 yellow onion, diced
4 garlic cloves, minced
1 large white sweet potato, cubed
2 cups cauliflower florets
2 cups green split peas, rinsed
1 tsp dried thyme
2 tsp herb de Provence
2 bay leaves
1 (13.5–oz) can full-fat unsweetened coconut milk
4 cups low-sodium vegetable broth
Sea salt & black pepper, to taste

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Instructions

Sauté. In a large pot, add the chopped onions, potatoes, cauliflower florets, and minced garlic. Cook for 4 – 5 minutes, stirring often. Add the herbs and cook for another minute.
Cook. Once the mixture is starting to be fragrant, stir in rinsed split peas, coconut milk, and broth. Once simmerring, reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
Blend. Remove bay leaf and transfer the soup to a high-speed blender. Blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Enjoy!

Notes

Organic Split Peas: If you can’t find or don’t have green split peas, you can use yellow split peas. Just a heads up, yellow split peas have a more earthy flavor.

Soaking Split Peas: I highly recommend soaking the peas, as it will decrease the cook time. Simply measure out the proper amount and then put it in a large jar/bowl of water. Soak for several hours, or overnight in the fridge.

No Soak: If your split peas aren’t soaked, cook for an additional 30 minutes.

Organic Cauliflower Florets: For some added nutrients, as well as creamines. Both fresh or frozen work!

Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.

Organic Vegetables: Feel free to add in even more veggies! I think celery, carrots, and/or parsnip would pair deliciously!

Storing & Reheating: Transfer soup to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.