Vegan Coconut Split Pea Soup

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
The perfect warming winter soup! The combination of hearty veg and flavoursome spices is just what you need on the colder nights.
3.27 from 189 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 8
Calories 390.4 kcal


  • 1 brown onion chopped
  • 2 carrots grated
  • 2 zucchini grated
  • 2 cloves garlic minced
  • 2 tablespoons extra-virgin coconut oil
  • salt & pepper to taste
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 4 potatoes peeled and chopped
  • 2 cups McKenzie’s Green Split Peas rinsed
  • 10 cups water
  • 1.5 cups canned coconut milk


  • Heat coconut oil in a large soup pot over medium to high heat.
  • Add onions, carrot, zucchini, garlic and a pinch of salt and pepper. Cook for 3 minutes or until onion has softened.
  • Add curry powder and tomato paste and stir into the vegetables until combined. Mix for 1 minute.
  • Add the potatoes, green split peas, water and a pinch of salt and pepper.
  • Bring to a boil, then let simmer for approximately 50 minutes or until the green split peas are fully cooked through.
  • Take the soup off heat and mix in the coconut milk.
  • Season with salt and pepper to taste.
Keyword Soup, Winter

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.