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Vegetarian split pea soup – slow cooker

Vegetarian split pea soup slow cooker flexitarian blog flexitarian recipe

10 minutes hands on work is all it takes to make this slow cooker vegetarian split pea soup. Serve with crusty bread, or a grilled sandwich for a more substantial meal.

Suitable for freezing, or make ahead and store in the refrigerator for a day or two.

 Vegetarian Split Pea Soup – Slow Cooker

Prep time: 10 mins | Cook time: 4 – 8 hours | Serves: 8


500 g split peas
4 medium carrots, peeled and diced
1 medium brown onion, thinly sliced
1 small potato, diced
1 bay leaf
Salt and ground black pepper to taste
2.0 litres hot water (split)
2 tspns garlic paste


Mint leaves or snipped chives
Creme fraiche


Place peas, carrots, onion, potato, bay leaf, seasonings and 1.5 litres of water into slow cooker and stir to combine.
Cover and cook on HIGH 3-4 hours or LOW for 5-6  hours until peas are soft.
Add more water if required, during cooking time.
When peas are soft, taste and adjust seasoning.
Remove bay leaf.
If desired, blend soup with an immersion blender to your preferred consistency.

To serve

Ladle hot soup into bowls and garnish with mint leaves or snipped chives and cream fraiche.
Serve with crusty bread or a grilled sandwich.


This soup can be frozen and reheated or made ahead and stored in the refrigerator for 2 days before heating and serving.

Photograph by: feministjulie | CCBYNCND2.0