Coco Banana's Split Pea and Potato Soup

Cozy up with a bowl of Coco Banana's Split Pea and Potato Soup, a heartwarming fusion of comfort and flavor that's as nourishing as it is delicious. This hearty vegan soup combines the earthy goodness of yellow split peas and tender russet potatoes with the aromatic depth of turmeric, cumin, and garlic. Simmered in a flavorful vegetable broth and finished with a creamy touch of coconut milk, it strikes the perfect balance between wholesome and indulgent. With sautéed carrots, celery, and onions for added richness, this soup gets a delightful upgrade with fresh cilantro garnish for a pop of brightness. Ready in just over an hour and perfect for meal prep, this gluten-free recipe is sure to become your go-to choice for a filling, cozy dinner. Whether you're chasing warmth on a chilly evening or simply craving a flavor-packed plant-based dish, this split pea and potato soup has you covered!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup yellow split peas
• 2 medium russet potatoes
• 1 medium onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 6 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro

Directions

Step 1

Rinse the split peas thoroughly under cold water and set them aside.

Step 2

Peel and dice the potatoes, onion, and carrots into small chunks. Dice the celery stalks and mince the garlic.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.

Step 4

Add the minced garlic, ground turmeric, and ground cumin to the pot. Stir and cook for an additional 1 minute until fragrant.

Step 5

Stir in the split peas, diced potatoes, and vegetable broth. Add the bay leaf, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 35–40 minutes, or until the split peas and potatoes are tender.

Step 7

Remove the bay leaf from the pot. Using an immersion blender, partially blend the soup to your desired consistency, leaving some chunks for texture. (Alternatively, transfer half of the soup to a regular blender, blend until smooth, and return it to the pot.)

Step 8

Stir in the coconut milk and let the soup simmer for 5 additional minutes to meld the flavors.

Step 9

Taste the soup and adjust seasoning with more salt or pepper if needed.

Step 10

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm.

Nutrition Facts

Serving size	(2609.5g)

Amount per serving	% Daily Value*
Calories	2082.5

Total Fat 44.6g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6032.6mg	0%
Total Carbohydrate 347.4g	0%
Dietary Fiber 83.8g	0%
Total Sugars 72.7g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 538.3mg	0%
Iron 25.3mg	0%
Potassium 7716.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.6%

Protein: 16.8%

Carbs: 64.6%