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Are you looking for the perfect comfort food made from things you likely already have in your kitchen? This soup is a twist on a classic and is the perfect nutrient rich comfort food to get you through this rainy weather. This soup is a great source of plant based protein (from the peas), has greens, spices, and all of your favorite veggies to make this soup a complete meal. Let me know if you try it out!

While traditional split pea soup is an earthy green color (that may actually deter some folks) I used beautiful golden/ yellow split peas that I found at my local grocery store for a brighter dish. Combined with a bit of turmeric and nutritional yeast and you have a show stopper. Traditional split pea soup also has chunks of ham but I feel that this soup is so flavorful there is no need to even create a replacement. One thing that you can add if you like is small chunks of Yukon gold potatoes for even more of a comfort food vibe.

Now I know I said this soup is a complete meal in one but what is soup without a sandwich? I made my favorite Tempeh Ruebens to pair with this delicious dish. Check out that recipe here if you want to try this perfect pairing!

The star of the show in this dish has to be these yellow split peas. But why are they so great? Well first, they are incredibly cost effective. This dish uses about $2 worth of peas, I mean come on, you can't beat that! These legumes also have about 10g of protein and 10g of fiber in 1 serving! That is about half of your daily fiber goals, in just one dish (not to mention all the other veggies in the soup as well). They are also a good source of Iron, Magnesium, and Potassium. Definitely add these to your go-to legume list!

This recipe is fairly simple and perfect to make while you do other things around the house since it does need to simmer for quite a while. Simply saute your veggies then add your lentils.

Next add your broth, bring to a boil, then reduce to a simmer.

This part is optional but if you really want your soup to be soup-er creamy (sorry, bad joke) then take about 1 cup out once the lentils are soft and cooked through. Add it to a blender with some plant milk and blend till smooth. Add back to the pot then let continue cooking.

Stir and just look at your beautiful golden masterpiece.

Add more spinach than you think you need since it will shrink down to just about nothing!

Stir till wilted and ta-da! Enjoy.



Time: 1 hour cook | 15 minute prep

Yield: 6-8 servings


16oz Yellow Split Peas

1 large carrot, diced

1 large celery stalk, diced

1 leek, sliced into half moons

1 medium yellow onion, diced

4 cloves of garlic, minced

4 cups vegetable broth

1 cup unsweetened soy or almond milk

2 large handfuls of spinach

2 tbsp chopped fresh parsley

3 tbsp nutritional yeast

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1 tsp turmeric

salt to taste

2 tbsp olive oil *optional*


In a large pot or dutch oven over medium heat add your olive oil (or if you are omitting add a splash of vegetable broth) and add your onion, let cook for 2-3 minutes. Next add the leek, carrot, and celery cook for 5 minutes or until the veggies begin to soften slightly. Now add the garlic, split peas, oregano, thyme, garlic powder, onion powder, pepper, and turmeric. Stir till all of the veggies are well coated in the spices. Cook for another 3 minutes.

Next add your broth. Bring to a boil and then reduce heat to low and let simmer for about 45 minutes. Check every 15 minutes/ and give soup a stir. You may find you need to add more water so if soup gets to thick add 1/2 cup of water at a time.

*Optional* Once peas are cooked through and soft take out 1 cup and add to a blender with the plant milk and nutritional yeast. Blend till smooth. Add back to pot and let simmer for another 5 minutes.

Add your spinach, stir in till wilted, and salt to taste.

Serve with fresh parsley and a scoop of dairy free yogurt.

Enjoy :)



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What is a Registered Dietitian?

A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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