Vegan Diaries - Yellow Split Pea Soup with Basil Pesto

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

Keyword easy vegan soup, healthy vegan soup recipe, high protein vegan soup recipe, plant based soup, plant based soup recipe, vegan soup, yellow split pea soup, yellow split pea soup recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 455kcal

Cost $9

Ingredients

2 tbsp extra virgin olive oil
2 brown onions diced
4 garlic cloves minced
500 g dried yellow split peas
2 L vegetable stock
400 ml coconut milk

Cashew Pesto

1 bunch of fresh basil
1 clove garlic peeled
1/4 cup extra virgin olive oil
1/3 cup raw cashews
1/2 lemon juiced
1/4 tsp salt

Instructions

Rinse peas. Heat oil in large pot over medium heat.
Add onion and stir for 2-3 minutes until translucent. Add garlic and stir for a further minute.
Add peas and stock, increase heat to high and bring to a boil. Reduce heat and simmer for 25-30 minutes until peas are tender. Taste, season with salt and pepper.
Add coconut milk to soup, turn off heat then puree with a hand held stick blender until smooth.
Combine all pesto ingredients in a food processor and blitz until smooth. Some small remaining chunks are fine.
Serve soup into bowls, and top with a dollop of pesto.