Vegan Soups
Vegan Smoked Paprika and Yellow Split Pea Soup
This comforting pottage transforms humble dried yellow split peas into a silky, golden soup with an incredible depth of flavor. The key is the generous use of pimentón de la Vera, which provides a rich, campfire smokiness that perfectly complements the earthy sweetness of the legumes.
- Prep
- 15 min
- Cook
- 60 min
- Serves
- 4
- Level
- Easy
- Per serving
- 340 kcal
Method
This hearty vegan soup uses Spanish smoked paprika to create a rich, savory depth that perfectly complements the creamy texture of yellow split peas. It is an essential addition to any plant-based repertoire, offering a protein-packed meal that is both incredibly satisfying and easy to prepare on chilly evenings.
Step 1. In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the diced brown onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are soft and the onions are translucent.Stir in the minced garlic and the smoked paprika. It is essential to bloom the paprika in the hot oil for 30–60 seconds before adding liquids; this process toasts the spice and releases fat-soluble aromatic compounds, ensuring the smokiness permeates the entire base of the soup rather than just sitting on top.
Add the rinsed yellow split peas, vegetable stock, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving a small crack for steam to escape.
Simmer for 45–60 minutes, stirring occasionally to prevent the peas from sticking to the bottom. The soup is ready when the peas have broken down and the liquid has thickened into a creamy consistency.
Remove from heat. Stir in the fresh lemon juice to brighten the earthy flavors. Season generously with sea salt and black pepper.
For a smoother texture, you can use an immersion blender to pulse the soup a few times, but many prefer the rustic texture of the naturally softened peas.
Notes
Blooming the pimentón is the most important step for depth—don't skip it, but be careful not to burn it as it can turn bitter.
If the soup becomes too thick as it sits, simply stir in a splash of water or extra stock when reheating.
Yellow split peas generally cook faster and have a slightly milder flavor than green ones, making them ideal for this spiced profile.
A protein note: Split peas provide a significant amount of lysine, making this an excellent source of plant protein that is particularly satiating.
