Description

A nourishing and wholesome Hearty Split Pea Soup perfect for a January clean eating reset. This comforting soup features tender green split peas, aromatic leeks, celery, carrots, and celery root, slow-simmered with smoked paprika and cumin. Finished with fresh spinach, tamari, and a bright touch of lemon, it offers a deliciously creamy or chunky texture to suit your preference.

Ingredients

Scale

Vegetables & Aromatics

1 large leek, white & light green parts only, diced (about 1½ cups)
2 celery stalks, diced
2 medium carrots, diced
1 cup diced celery root (or substitute 1 extra celery stalk + 1 small parsnip)
1 cup chopped spinach

Spices & Seasonings

2 tsp smoked paprika
1 tsp ground cumin
½ tsp black pepper
1 bay leaf
3 fresh thyme sprigs (or ½ tsp dried thyme)
Fine sea salt to taste
Juice & zest of ½ lemon
1 Tbsp low-sodium tamari or soy sauce

Other Ingredients

2 Tbsp extra-virgin olive oil
1 lb (450 g) green split peas, rinsed
8 cups low-sodium vegetable broth

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Instructions

Soften Veggies: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced leek, celery, carrot, celery root, and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables are translucent and softened.
Bloom Spices: Stir in the smoked paprika, ground cumin, and black pepper. Cook for an additional 1 minute until the spices become fragrant, allowing their flavors to develop.
Simmer: Add the rinsed green split peas, low-sodium vegetable broth, bay leaf, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 45 to 55 minutes, stirring occasionally to prevent sticking, until the split peas are tender and the soup has thickened.
Add Greens: Remove the bay leaf and thyme stems from the soup. Stir in the chopped spinach and low-sodium tamari or soy sauce. Cook for another 2 minutes until the spinach is wilted and incorporated.
Blend (optional): For a creamy texture, use an immersion blender to blend about two-thirds of the soup directly in the pot. Alternatively, lightly mash the peas and vegetables for a chunkier texture if preferred.
Finish: Remove the pot from heat and stir in the fresh lemon juice and lemon zest. Adjust the seasoning with fine sea salt to taste. Serve hot, optionally with crusty bread on the side.

Notes

Rinsing the split peas before cooking helps remove any dust or debris.
If celery root is unavailable, substitute with an extra celery stalk and a small parsnip for a similar flavor and texture.
The soup can be blended fully for a smooth texture or partially for a heartier feel.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Use low-sodium broth and tamari to control salt levels for a healthier option.
Serve with crusty bread for a complete meal.