Cream of Split Pea Soup with Spinach and Lemon Recipe
This creamy split pea soup recipe is a comforting and nutritious dish made with green split peas, fresh vegetables, and a touch of cream for richness. It’s perfect for a cozy meal and can be easily adapted for dairy-free diets using coconut oil and coconut cream. The soup is pureed for a smooth texture but retains some heartiness and is finished with fresh spinach and a squeeze of lemon to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base and Vegetables
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Soup Components
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 4 cups water
- 5 ounces baby spinach or chopped spinach
Finishing Touches
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Melt the butter or coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic, seasoning with salt and freshly ground black pepper. Cook while stirring frequently until the onions are golden and tender, about 7 to 10 minutes.
- Simmer Split Peas: Add the vegetable stock, rinsed split peas, and 4 cups of water to the pot. Bring the mixture to a boil over high heat, then season with salt and pepper. Cover the pot and reduce heat to maintain a gentle simmer. Stir occasionally to prevent the peas from sticking and scorching the bottom. Cook until the peas are tender, approximately 1 hour or longer.
- Add Spinach and Blend: Remove the pot from heat and stir in the baby spinach until wilted and bright green. Use an immersion blender to puree the soup until mostly smooth, or carefully transfer in batches to a blender and puree until smooth but still keeping some texture. If the soup is too thick, add water gradually until it reaches a velvety, pourable consistency.
- Finish with Cream and Adjust Seasoning: Whisk in the heavy cream or coconut cream to add richness. Taste the soup and adjust salt and pepper as needed. Serve hot, drizzled with a little extra cream if desired, and with lemon wedges on the side for fresh acidity.
Notes
- For a dairy-free version, substitute butter with unrefined coconut oil and use coconut cream instead of heavy cream.
- Ensure to pick over and rinse split peas thoroughly to remove debris or small stones.
- The soup can be made in advance and freezes well; allow to cool before freezing in airtight containers.
- Use an immersion blender to avoid hot soup spills when pureeing directly in the pot.
- Lemon wedges add a bright contrast and enhance the flavor just before serving.
Keywords: Cream of split pea soup, vegetarian split pea soup, creamy peas soup, spinach split pea soup, healthy soup recipe, easy vegetable soup
