This simple but wholesome plant-based pea soup is filling, savoury and punchy when topped with zesty cashew basil pesto.
Course Soup
Cuisine British
Keyword easy vegan soup, healthy vegan soup recipe, high protein vegan soup recipe, plant based soup, plant based soup recipe, vegan soup, yellow split pea soup, yellow split pea soup recipe
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 8people
Calories 455kcal
Cost $9
Ingredients
2tbspextra virgin olive oil
2brown onionsdiced
4garlic clovesminced
500gdried yellow split peas
2Lvegetable stock
400mlcoconut milk
Cashew Pesto
1bunch of fresh basil
1clove garlicpeeled
1/4cupextra virgin olive oil
1/3cupraw cashews
1/2lemonjuiced
1/4tspsalt
Instructions
Rinse peas. Heat oil in large pot over medium heat.
Add onion and stir for 2-3 minutes until translucent. Add garlic and stir for a further minute.
Add peas and stock, increase heat to high and bring to a boil. Reduce heat and simmer for 25-30 minutes until peas are tender. Taste, season with salt and pepper.
Add coconut milk to soup, turn off heat then puree with a hand held stick blender until smooth.
Combine all pesto ingredients in a food processor and blitz until smooth. Some small remaining chunks are fine.
Serve soup into bowls, and top with a dollop of pesto.