Vegetarian split pea soup recipe with dill

A square photo of split pea soup in a white bowl topped with blackened onions and dill.

Vegetarian split pea soup recipe with dill

The most flavorful vegetarian split pea soup recipe! This vegan split pea soup is brightened up with fresh dill and topped with quick blackened onions.

Course Main Course, Soup

Cuisine American, Danish

Keyword vegan, vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 326kcal

Author Trish Bozeman

Ingredients

2 Tablespoons olive oil
2 medium yellow onions chopped
2 medium celery stalks diced
2 medium carrots diced
¼ medium celery root diced
6 cups vegetable broth
2 cups dried green split peas rinsed
1 sprig fresh thyme
4 Tablespoons chopped fresh dill, divided
2 medium yellow onions sliced
salt and pepper

Instructions

Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute, stirring occasionally, until golden, about 15 minutes.
2 Tablespoons olive oil, 2 medium yellow onions
Add the celery, carrots, celery root, vegetable broth, split peas, thyme sprig, and 2 Tablespoons of the dill. Bring to a boil. Stir to combine.
2 medium celery stalks, 2 medium carrots, ¼ medium celery root, 6 cups vegetable broth, 2 cups dried green split peas, 1 sprig fresh thyme, 4 Tablespoons chopped fresh dill, divided
Reduce heat to medium low, cover, and simmer for 45 minutes to 1 hour, until peas are soft and soup is fragrant.
Season the with soup with salt and pepper to your liking.
salt and pepper
Meanwhile, saute the sliced onions in a skillet over medium high heat, stirring often, until blackened and crispy, about 15 minutes. Remove from skillet and set aside for topping.
2 medium yellow onions
Serve the soup topped with the blackened onions and the remaining fresh dill.
4 Tablespoons chopped fresh dill, divided

Notes

If you can't find celery root, you can replace it with potatoes, rutabaga, turnip, or even parsnip.
Add a squeeze of lemon juice at the end for a hit of acidity.
For a creamier, thicker soup, puree ⅓ to ½ of the soup in a blender and then stir it back in.
Add a touch of flour to the sliced onions while blackening them for super crispy onions.

Nutrition