Yellow Split Pea Soup with Basil Pesto (Vegan)

This simple but wholesome plant-based pea soup is filling, savoury and punchy when topped with zesty cashew basil pesto.

Course Soup

Cuisine British

Prep Time 15

Cook Time 35

Total Time 50

Servings serves

Calories 455kcal

Rinse the split peas in a fine mesh strainer under cold water.
In a large pot, heat the olive oil over medium heat. Add the diced yellow onions and cook for 2–3 minutes, until translucent. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the rinsed split peas and vegetable broth to the pot. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the peas are soft and breaking apart.
Turn off the heat and stir in the coconut milk. Blend the soup directly in the pot using an immersion (stick) blender until smooth and creamy. Taste and season with salt and pepper if needed.
In a food processor, combine the basil, garlic, olive oil, cashews, lemon juice, and salt. Blend until mostly smooth—some small chunks are fine for texture.
To serve, ladle the soup into bowls and top each with a generous spoonful of cashew pesto. Optionally, drizzle with extra olive oil or a squeeze of lemon.