• 1 yellow onion (or white, finely diced)
  • 1/4 cup fresh oregano leaves (minced)
  • 1 tablespoon olive oil
  • 8 cups water
  • 16 ounces split peas
  • 2 large carrots (peeled and finely diced)
  • 1 cup unsweetened soy milk (or whole milk)
  • 5 sun dried tomato (halves, finely diced or minced)
  • 3 sesame oil (shakes of)
  • 1 tablespoon paprika
  • 2 tablespoons low sodium soy sauce (gluten-free, if preferred)
  • 2 tablespoons lemon juice
  • 1 dash chili powder
  • cayenne
  • salt
  • pepper
  • parmesan (Sprinkle, or nutritional yeast on top for garnish, optional)


  1. In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.
  2. Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.
  3. Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.
  4. Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.
  5. Serve with a generous sprinkle of parmesan or nutritional yeast on top.
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