Print Recipe
5 from 2 votes

Vegan Split Pea Soup with Smoky Tempeh Croutons

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: gluten free, soy free, tree nut free
Servings: 6 servings
Author: Gena Hamshaw

Ingredients

  • 1 tablespoon olive oil
  • 1 large white or yellow onion chopped
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper more to taste
  • 1 pound 2 1/4 cups green split peas, soaked for few hours (or overnight) and drained, if possible
  • 2 medium sized yukon gold potatoes peeled and diced (about 3/4 lb)
  • 6-8 cups low sodium vegetable broth
  • 1-2 tablespoons lemon juice to taste

For the tempeh croutons:

  • 8 ounces tempeh cut into small cubes
  • 1/4 cup lemon juice
  • 2 tablespoons tamari
  • 2 teaspoons maple syrup
  • 2 teaspoons olive or vegetable oil
  • 1/2 teaspoon smoked paprika
  • Black pepper

Instructions

  • To prepare the tempeh croutons, whisk together the lemon juice, tamari, syrup, oil, and a generous pinch of black pepper. Place the tempeh cubes in a glasslock container. Pour the marinade over the cubes, cover, and shake a bit to coat. Refrigerate the cubes and allow them to marinate for at least an hour, or up to 12 hours. When the cubes are ready to bake, preheat the oven to 350F. Remove the cubes from the marinade (discarding the marinade) and transfer them to a lined baking sheet. Bake for 15-20 minutes, or until crispy at the edges. The cubes will keep for up to 5 days in an airtight container in the fridge.
  • To prepare the soup, heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Saute for 5-7 minutes, or until the onions are soft and clear. Add the garlic, thyme, and paprika. Saute for another minute, or until the garlic is fragrant.
  • Add the salt, pepper, split peas, potato, and 6 cups broth to the pot. Bring mixture to a boil, reduce heat to low, and cover. Simmer for 1 hour, or until the split peas are very tender. Stir the soup every now and then. If it seems too thick for your liking after 40 minutes or so, add the remaining broth as needed.
  • Use an immersion blender to puree the soup partially or entirely, if you like (you can also transfer a portion of it to a standing blender, blend, then return the puree to the soup pot). Taste the soup and adjust seasonings as needed. Finally, stir in the lemon juice.
  • To serve, divide the soup into bowls and top each bowl with a few tempeh croutons. You can also crumble the tempeh over the soup if you prefer!

Notes

Leftover soup will keep for up to five days in an airtight container in the fridge and can be frozen for up to 1 month.