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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.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Indian
Servings
8
Calories
390.4
kcal
Ingredients
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
Instructions
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