Vegan split pea soup with dill and crispy onions

The best vegan split pea soup recipe! This vegetarian split pea soup is brightened up with fresh dill and topped with crispy, blackened onions. YUM!

This vegan split pea soup recipe was originally posted in May 2015 and updated in March 2019

OK guys. I am STILL getting back into the swing of things from my West Coast trip the last few weeks. I have a serious case of booger brains going on this week! I found a bag of granola in the fridge this afternoon when I went to have lunch. Man, talk about spaced out! It’s an exciting day today though! Josie and Tanney from Eat Thrive Glow is joining up with the Global Feasts gang! You get TWO recipes from Global Feasts Denmark today! Woot! A Danish split pea soup with dill, and a Danish rice pudding with warm cherry sauce. LUCKY DOGS!

First up, meet Josie and Tanney from Eat Thrive Glow! A neuroscientist and an activist hoping to empower you to eat, thrive, and glow to your full potential! They start us off with a mega tasty sounding Danish rice pudding with warm cherry sauce.

Next up……… the soup. The recipe was created by Laurie and Kirstin of The Family Dinner. Kirstin is thrilled to have the recipe shared here on Rhubarbarians, and even shared with me her recipe for Danish apple cake from their book, The Family Cooks. Go check out more of their amazing recipes!

I am a bit blown away by this one. SO delicious! The addition of dill adds brightness, while the crispy onion topping adds richness. I adjusted the recipe just a bit to make it vegan, and it will now be one of my go to soups!

Print

Vegan split pea soup with dill and crispy onions

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

The best vegan split pea soup recipe! This vegetarian split pea soup is brightened up with fresh dill and topped with crispy, blackened onions. YUM!

Course: Main Course, Soup

Cuisine: American, Danish

Keyword: vegan, vegetarian

Servings: 6 servings

Author: Patricia Bozeman

Ingredients

• 2 Tbsp olive oil
• 2 medium yellow onions, chopped
• 2 medium celery stalks, diced
• 2 medium carrots, diced
• 1/4 medium celery root, diced
• 6 cups vegetable stock
• 2 cups dried green split peas, rinsed
• 1 sprig fresh thyme
• 4 Tbsp chopped fresh dill, divided
• 2 medium yellow onions, sliced
• salt and pepper

Instructions

1. Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute until golden, about 15 minutes.

2. Add the next 6 ingredients, through thyme, and half of the dill. Bring to a boil. Reduce heat, cover, and simmer over medium low heat for 45 minutes to 1 hour, until peas are soft and soup is fragrant.

3. Meanwhile, saute the sliced onions in a skillet over medium high heat until blackened and crispy. Remove from skillet and set aside for topping.

4. Season soup with salt and pepper to taste. Serve topped with crispy onions and fresh dill.

More Danish dishes coming your way this week! For the full menu, check out Global Feasts: Denmark.

FARVEL!