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Easy Vegan Split Pea Soup Recipe with Turmeric

Preparation 15 min Cook Time 1 hr 30 min Total Time 1:45
Serves 6     adjust servings

This satisfying, healthy vegan soup is so easy to make it may as well be instant ramen. [Insert that emoji with the toothy smile here.]


  • 1 pound yellow split peas (about 2 1/2 cups)
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 2 teaspoons fine sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon ground turmeric, optional
  • 2 bay leaves
  • A few good grinds black pepper
  • 8-10 cups good vegetable stock or water* (start with 8 and more toward the end of cooking if you like)
  • Chopped fresh flat-leaf parsley, for garnish, optional


Rinse the split peas until the water runs clear. Place all ingredients in a large pot. Bring to a boil over high heat, then cover and simmer for about an hour and a half, until split peas are tender. That's it!


Recipe Notes

*My favorite ready-made vegetable stock by an upscale suburban mile is Imagine Organic Low Sodium No-Chicken Broth. It behaves just like a good chicken broth, without imparting any weird flavors, sweetness or colors to your dishes. Whole Foods carries it, or you can get it through my Amazon affiliate link.

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