Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop! Healthy and full of flavor, you can’t go wrong with a big hearty bowl of vegan split pea soup!
Split pea soup is always welcome soup in my home!
Growing up I ate it often, usually from a can, but gladly today I enjoy preparing my meals from scratch. Making your own soups is so much more rewarding and flavorful. These days, I definitely like to control what goes into my food.
This hearty soup recipe is easy to put together, delicious and hearty enough to fill you up. It’s adapted from Robin Robertson’s book entitled, ‘Fresh From the Vegetarian Slow Cooker’.
A few changes I’ve made:
- You’ll find slow-cooker, pressure cooker and stovetop instructions.
- There’s also an oil-free and fat-free version.
- I added carrots and garlic because I love them both.
- I also added poultry seasoning that I’m finishing off. If you don’t have poultry seasoning you could just as well use Herbes de provence (which is a great all-around herb blend for soups as well, I always keep this one on hand), rosemary, thyme or savory.
With soup season under way, this recipe will be adapted to what I have on hand and used often!
Ingredients You’ll Need
In this recipe, carrots, parsnips, onion, and garlic are sauteed and then simmered with green split peas and flavorful herbs for a thick and hearty vegan soup perfect for a healthy lunch, dinner or meal prep idea.
Here is everything you will need:
- parsnips – can sub with 1 large russet potato (or add more carrots or a few stalks of celery)
- green split peas
- thyme – also use poultry seasoning or herbs de provence
- bay leaves
- low-sodium vegetable broth – I use 1 teaspoon Better Than Bouillon Veg Paste (affiliate link) with water
- salt + pepper
How To Make Parsnip Split Pea Soup
(Note – The full printable recipe and instructions for Instant Pot, stovetop and slow cooker methods is at the bottom of this post)
- Start by quickly sauting the onion, carrots, parsnips and garlic for 5 minutes.
- Next, add the split peas, thyme and other herbs of choice, bay leaves and pour the liquids overtop.
- Depending on the cooking method, cook as directed in the recipe card below.
- Once done, let cool a few minutes and remove the bay leaves.
- The soup is now ready – enjoy as is, in its chunky state, or go on to the next step and puree.
- Using an immersion blender (affiliate link), puree the soup until desired consistency. Alternatively, transfer the soup to a food processor or blender to puree (may take 2 – 3 batches to complete).
No matter how you make it, this one DELICIOUS split pea soup!
How To Store
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: This vegan split pea soup is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
This soup is super hearty on its own, but it never hurts to add a topping or something extra on the side. Here are a few of my favorite options:
- Bread: Serve with a chunk of homemade Artisan Bread, soft and chewy Vegan Naan, or gluten free Socca.
- Toppings: Split pea soup is great topped with Crispy Roasted Chickpeas, Coconut Bacon, seasoned croutons, or diced fresh carrots for a little crunchy texture.
- Salad: Serve with a side House Salad, Green Salad w/ Chickpeas, Vegan Caesar Salad or Radish & Cucumber Salad.
- Veggies + dip: Serve with fresh veggie sticks and Classic Hummus, White Bean Hummus or Vegan Ranch for dipping.
More Hearty Soup Recipes
- A Very Good Vegan Split Pea Soup
- Creamy Broccoli + Red Lentil Soup
- Butternut Squash + Red Lentil Soup
- Roasted Fennel & Potato Soup
- Creamy Asparagus + Red Lentil Soup
If you try this easy soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
PARSNIP & SPLIT PEA SOUP
Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop!
- Cook Time: 1 - 8 hours
- Total Time: 1 - 8 hours
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Method: stovetop, slow cooker, pressure cooker
- Cuisine: American
- Diet: Vegan
- 1 tablespoon olive oil or ¼ cup water (for water saute)
- 1 medium onion, diced
- 2 – 3 garlic cloves, minced
- 2 large parsnips, peeled, quartered and chopped
- 2 large carrots, peeled, quartered and chopped
- 1 pound dried green split peas (about 2 ¼ cup), picked over and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning or herb de provence, optional
- 2 bay leaves
- 6 cups low-sodium vegetable broth, + more as needed
- 1 teaspoon liquid smoke, optional (I didn’t use any)
- salt + pepper, to taste
- ¼ cup fresh chopped parsley, optional
This soup can be prepared 3 different ways:
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or ¼ cup water, onion, carrot, parsnip, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
- Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
- Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 – 3 batches).
Slow Cooker method:
- Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
Stove top method:
- In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
- Add the split peas, herbs, bay leaves and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
- Stir in the parsley 30 minutes before soup is done.
- Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
Serve with whole grain or artisan bread. I just paired mine with some good seeded bread I had on hand and added some diced raw carrots on top which gave a nice freshness and crunch to the soup. Crumbled Coconut Bacon is also a nice topping!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months.
Soup will thicken upon standing, add more water as needed.
If you don’t have parsnips on hand, dice up a couple red, yukon gold or small russet potatoes. You could also use a couple extra carrots or add 2 stalks of celery instead.
Updated: Parsnip Split Pea Soup was originally published in November 2012. It has been updated with new photos and helpful tips in April 2020.