• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant and Soul
  • Home
  • Recipes
  • Work With Me

Spiced Split Pea Soup with Coconut Milk and Asparagus

March 19, 2020 by Jillian Leave a Comment

Jump to Recipe

Hi, friends. I’m going to refrain from saying a lot here besides I hope you’re well and have enough to eat. It feels weird sharing content during such an uncertain time, but what else is a food blogger to do during a global pandemic other than share pantry-centric recipes?

This Spiced Split Pea Soup is made with fresh asparagus, but it doesn’t require any specific fresh produce. If you have fresh or frozen broccoli, kale, or spinach, throw em in. Other pulses such as red lentils, mung beans, or cooked chickpeas or white beans would be wonderful here. Please consider any recipe I share now (and anytime) a template that can be customized based on what you have and what you like. And my Instagram inbox is always open for questions regarding substitutions.

 

Print

Spiced Coconut, Asparagus, and Split Pea Soup

This creamy vegan soup can be made with pantry staples and any green vegetable you had on hand. The vibrant flavor comes from fresh ginger and lemon juice paired with garam masala and canned coconut milk.

  • Author: Jillian

Ingredients

Scale
  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • pinch of salt
  • 3–4 cloves of garlic, minced
  • 2 inch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 bunch of asparagus, tough ends removed, chopped
  • 3/4 cup dry split peas, rinsed
  • 5 cups of vegetable broth
  • 1/2 cup canned coconut milk
  • 1/2 tsp salt
  • freshly cracked black pepper
  • 1 tbsp or more fresh lemon juice
  • more coconut milk to drizzle on each serving

Instructions

  1. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened.
  2. Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently.
  3. Add the chopped asparagus and the split peas along with the vegetable broth, coconut milk, salt, and pepper.
  4. Bring to a boil, cover, and simmer for 20-25 minutes until the peas are very tender.  Remove from heat and allow to cool for several minutes before carefully transferring to a blender (may have to do in 2 batches) and blending until very smooth.
  5. Return the soup to the pot and add the lemon juice as well as more salt or other seasonings if desired. Serve garnished with more coconut milk.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Thanks for visiting! I’d love to connect with you over on Instagram. Please don’t hesitate to reach out.

Filed Under: Recipes

Previous Post: « Lemon Thyme Marinated White Beans
Next Post: Spiced Red Lentil Soup with Preserved Lemons and Tomatoes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

never miss a post

contact me

plantandsoulkitchen@gmail.com

social

  • View plantandsoul’s profile on Facebook
  • View plantandsoulkitchen’s profile on Instagram
  • View plantandsoul’s profile on Pinterest

search

Plant and Soul on Instagram

📖 ☕️ 🎃
A few books I hope to get to in September from my physical TBR 📚
It’s been a summer of quiet solo porch reading with my tomato plants. Since my porch faces west, it’s pretty cool until mid-afternoon even on 90+ degree days.
Love me a good twisted heroine.
I stacked my physical TBR in my non-functional fireplace and I kind of love it 😍 But it makes me want to paint the bricks white.
This summer I’ve been in a serious creativity slump when it comes to cooking and creating new recipes. Sometimes cooking just feels like a chore, ya know? It’s all good, I’ve been focusing more of my time on putting a dent in the ol’ to-be-read pile instead. 📚⁣
When you stop putting all/any of your self worth into Instagram, it becomes so much more fun to actually share and connect 🙃
Chaotic chocolate drizzle energy + arguably too much flaky salt.⁣
Sourdough Saturdays 🍞⁣
Pittsburgh finally has a real all-vegan bakery. I’m talking one with a clean and bright storefront that doesn’t make me want to turn around and never eat a donut again (IYKYK). ⁣
My dad grew these beauties
Juicy little book haul + a few of the library books I’ve been devouring lately 🤗 📚 📖 ⁣
Showing off a few of my 5⭐️ reads from this year before we get too far past the halfway point of the year! I am a library book lover and a lender of the books I own and love most, so unfortunately many of the books I’ve rated 5⭐️ this year are no longer in my possession. In particular, I’d like to mention Purple Hibiscus by @chimamanda_adichie which is possibly the best book I’ve read this year. I loaned my copy to a friend at the start of quarantine so it wasn’t available for the photoshoot 📖
Last three//next three 📚 ⁣
Let something ordinary arrest you with its beauty today. If you can lie awake for hours drowning in fear, you can let one moment consume you with joy or at least surprise that life can be so sweet. ⁣
Just the dreamiest at-home cardamom vanilla latte 🥰 I added a pinch of sea salt and cardamom to the coffee grounds before brewing as well as a dash of vanilla in the milk while frothing. Such a tasty afternoon pick me up (because apparently now I drink coffee any time of day 🙃)⁣
In college I ate oatmeal with banana and peanut butter every single morning, alongside a cup of hot tea or coffee. That’s hundreds of bowls of the exact same oatmeal I’ve eaten in my life. And it still hasn’t gotten old 😆⁣

Footer

Newsletter

Copyright © 2023 Plant and Soul on the Foodie Pro Theme