Cream of Split Pea Soup with Spinach and Cream Recipe
Introduction
Cream of Split Pea Soup is a comforting and hearty dish perfect for chilly days. This creamy, flavorful soup combines tender split peas with sweet parsnips and spinach, finished with a touch of cream and fresh lemon for brightness.
Ingredients
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic. Season with salt and freshly ground black pepper. Cook, stirring frequently, until the onions are golden and tender, about 7 to 10 minutes.
- Step 2: Add the vegetable stock, split peas, and 4 cups of water to the pot. Bring to a boil over high heat. Season the broth with salt and pepper. Cover and reduce heat to a simmer, stirring occasionally to prevent scorching, until the peas are tender, about 1 hour or more.
- Step 3: Remove the pot from heat. Stir in the spinach until it’s wilted and bright green. Use an immersion blender to purée the soup until mostly smooth. Alternatively, blend the soup in batches in a regular blender until smooth but still slightly textured. If the soup is very thick, thin it with water a splash at a time until it reaches a velvety, pourable consistency.
- Step 4: Whisk in the heavy cream or coconut cream. Taste and adjust seasoning with salt and pepper as needed. Serve the soup warm with lemon wedges on the side for squeezing.
Tips & Variations
- For a vegan version, use coconut oil and coconut cream instead of butter and heavy cream.
- Add a pinch of smoked paprika or cumin for a subtle smoky flavor.
- If you prefer a chunkier texture, blend only half the soup and mix it back in with the rest.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little water or stock if it has thickened. This soup also freezes well for up to 3 months—thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas work well and may cook slightly faster, so check tenderness as you go.
Do I need to soak the split peas before cooking?
No, split peas do not require soaking. Just rinse them thoroughly before adding to the soup.
PrintCream of Split Pea Soup with Spinach and Cream Recipe
This creamy split pea soup combines tender green split peas, sweet parsnips, and savory onions blended into a smooth, velvety dish elevated with the richness of cream and a fresh touch of spinach. Perfect for a comforting meal, it’s easy to prepare on the stovetop and serves as a warming treat year-round.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Base
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Liquids and Peas
- 4 cups vegetable stock
- 4 cups water
- 1 pound dry green split peas, picked over and rinsed
Greens and Cream
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
To Serve
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic. Season with salt and freshly ground black pepper. Cook, stirring frequently, until the onions turn golden and become tender, about 7 to 10 minutes.
- Simmer Peas: Pour in the vegetable stock and 4 cups of water, then add the cleaned split peas. Bring the mixture to a boil over high heat. Season the broth with salt and pepper, then cover and reduce heat to a simmer. Let it cook for about 1 hour or more, stirring occasionally to prevent the peas from sticking or scorching on the bottom of the pot, until peas are fully tender.
- Add Spinach and Blend: Remove the pot from heat. Stir in the baby spinach until it fully wilts and turns vibrant green. Using an immersion blender, purée the soup until it is mostly smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth but retaining some texture. If the soup is too thick, add water a splash at a time to reach a velvety, pourable consistency.
- Finish with Cream and Season: Whisk the heavy cream into the soup. Taste and adjust seasoning with salt and pepper if needed. Serve the soup hot with lemon wedges on the side and additional cream drizzled on top if desired.
Notes
- If preparing ahead, this soup freezes well. Cool completely before freezing in airtight containers for up to 3 months.
- For a vegan version, substitute butter with coconut oil and heavy cream with coconut cream.
- Stir occasionally during simmering to prevent the split peas from sticking and burning on the bottom of the pot.
- If using a regular blender, blend in batches and be cautious with hot liquids to avoid splatters.
- Adjust cream amount to your desired richness or substitute with plant-based options for dietary preferences.
Keywords: split pea soup, creamy soup, vegetarian soup, comfort food, green split peas, healthy soup, stovetop soup
