Cream of Split Pea Soup
Published Jan. 27, 2026
- Total Time
- 1 hour 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ cup butter or unrefined coconut oil
- 1large sweet onion, diced
- 2medium parsnips, diced
- 4garlic cloves, minced
- Salt and freshly ground black pepper
- 4cups vegetable stock
- 1pound dry green split peas, picked over and rinsed
- 5ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Nutritional analysis per serving (8 servings)
369 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 15 grams dietary fiber; 7 grams sugars; 15 grams protein; 693 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, 7 to 10 minutes.
- Step 2
Add the stock, split peas and 4 cups water, and bring to a boil over high heat. Season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent any scorching on the bottom of the pot, until peas are tender, about 1 hour or more.
- Step 3
Remove from heat. Stir in the spinach until it’s fully wilted and vibrant green. Using an immersion blender, purée the soup until mostly smooth. Alternatively, blend the soup in batches in a blender until the soup is smooth but still retains some texture. If the soup is quite thick, thin it with water, a splash at a time, until a velvety smooth but pourable consistency is achieved.
- Step 4
Whisk in the heavy cream, and taste and adjust seasoning if needed with salt and pepper. Serve with lemon wedges. (If you’d like to prepare this recipe in advance, see Tip for freezing info.)
- To freeze, cool the soup to room temperature then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, or run the container under warm tap water until the soup releases, then transfer to a saucepan or pot. Heat over medium, stirring occasionally to avoid scorching on the bottom of the pot, until heated. If the soup is too thick, add a splash of water or broth to loosen it.
Private Notes
Comments
Excellent! Surprisingly complex flavor with a hint of sweetness from the parsnips that won over the kids. Served with Romano cheese toasts and was a big hit all around.
Delicious but among the most oppressive producers of gaseous distress I can think of.
WOW this is good! I reduced the fat a bit and made plant-based, and still give it 10/10. I halved the recipe and sautéed with 1 TBS of Olive Oil and added 1/2 cup of coconut milk (rather than coconut cream). Served with crusty bread, and it was a perfect veggie and protein-packed dinner. I love that the prep time is so fast - great weeknight meal!
Did not love this. The parsnip was overpowering and I missed the smoky ham version of this soup with chunks of carrot. Glad I tried it but nobody liked it in my family :(
Made this last night. it was 1.5 hours from start to serving; about 15 min to prep, 15 to saute, and one hour to simmer. Substituted 3 unpeeled zucchini for the parsnip for a fresher, more "green" flavor, and chicken stock for veggie stock for a savory flavor. Used up the heavy cream I bought for the Marry Me Chicken last week and the soup was absolutely wonderful and filling.
Delicious. Worth the effort to blend in blender to get soup really smooth. I toasted my own croutons. Takes no time at all but is very good served on top of this soup. Take 1/4 of a baguette and cut up into crouton size. Drizzle with a little olive oil, salt, garlic powder and rosemary all to taste. Then heat some olive oil in a pan and toast them up.