One of my favorite winter soup recipes is Split Peas Soup without onion and garlic. I love my vegan Split Peas Soup because it is easy to make, rich in protein, and doesn’t trigger my GERD. Usually, I make my Split Peas Soup without onion and garlic as a meal prep to keep me warm for a few days during the cold winter months!
Split Peas Soup without onion and garlic is gluten-free soup, vegan recipe, and it is a delicious GERD-friendly soup recipe. Besides that, it is an allium-free Split Peas Soup recipe that I’m sure you will love!
Ingredients for Split Peas Soup Without Onion and Garlic
- Yellow split peas
- Carrots
- Celeriac
- Parsley root
- Bay leaves
- Dried thyme
- Water
- Salt
- Pepper
- Cooking oil
Equipment
- Cutting board
- Chef’s knife
- Grater
- Pot with the lid
- Wooden spoon
- Potato peeler
- Mixing bowl
- Colander
- Measuring spoons and cups
- Plate
- Spoon
How to make Vegan Split Peas Soup without onion and garlic?
Making my Split Peas Soup is easy. First, you will have to soak the split peas for a few hours or overnight. The longer you soak them, the faster they will cook. After you finish soaking split peas, drain and rinse them before cooking.
Then take one carrot, half of parsley root, and half of the celeriac and grate it finely. You will want to grate it finely so that they can thicken up the soup while providing a delicious aroma. Dice the remaining vegetables: cut the carrot into large cubes, and the parsley root and celeriac into small cubes.
Heat cooking oil in a large pot over medium heat. Once hot, add only the grated vegetables. Sauté for 5–7 minutes, stirring frequently, until softened and lightly golden. Be careful not to burn the vegetables.
Then add the diced carrots, parsley root, and celeriac to the pot. Sauté for 2–3 minutes, stirring frequently.
Add the drained and rinsed split peas and sauté for about a 1 minute, stirring constantly to prevent sticking.
Pour in water, stir well, and cover the pot with a lid. Wait until the water comes to a boil, and then add the bay leaf, dried thyme, salt, and pepper. Stir it to combine.
Lower the heat and simmer the soup for about 1 hour, stirring occasionally, until the split peas are tender. If the Split Peas Soup becomes too thick while simmering, add more water as needed to reach your desired consistency. Once Split Peas Soup is cooked, remove the bay leaf, adjust seasoning with additional salt and pepper if necessary, and serve hot.
How to store Vegan Split Peas Soup?
Refrigerator
You can store Split Peas Soup without onion and garlic in an air-tight container for up to 4 days.
Freezer
You can freeze Split Peas Soup in an air-tight container for up to 3 months.
Garnish for this meal
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I garnished my plate with fresh parsley leaves.
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Ingredients
- 1 ½ cups yellow split peas 340g
- 3 bigger carrots
- ⅓ medium size celeriac
- 1 bigger parsley root
- 2 bay leaves
- 1 teaspoon dried thyme
- 5 cups water
- salt & pepper to taste
- cooking oil - enough to cover the bottom of your pot
Instructions
- Soak the split peas for a few hours or overnight. Drain and rinse them before cooking.
- Finely grate one carrot, half of the parsley root, and half of the celeriac. Dice the remaining carrots into large cubes and dice the remaining parsley root and celeriac into small cubes.
- Heat cooking oil in a large pot over medium heat. Once hot, add the grated carrot, parsley root, and celeriac. Sauté for 5–7 minutes, stirring frequently, until softened and lightly golden.
- Add the diced carrots, parsley root, and celeriac to the pot. Sauté for 2–3 minutes, stirring frequently.
- Add the drained split peas and sauté for 1 minute, stirring constantly to prevent sticking.
- Pour in water, stir well, and cover the pot with a lid. Once the water comes to a boil, add the bay leaf, dried thyme, salt, and pepper.
- Lower the heat and simmer the soup for about 1 hour, stirring occasionally, until the split peas are tender. If the soup becomes too thick while simmering, add more water as needed to reach desired consistency. Remove the bay leaf, taste it, and add more salt and pepper if necessary. Serve hot.
Need more recipe ideas?
Check out these recipes:
- Tomato Soup without Onion
- Vegetable Soup without Onion and Garlic
- Creamy Carrot Potato Soup
- Low Fat Vegetable Casserole
- Creamy Vegetable Risotto
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