Go Back

Split Pea 3 Ways

This very nutritious and delicious recipe can make 3 different dishes: a soup, a dip, and mashed peas.
Prep Time5 mins
Cook Time40 mins
Blending time5 mins
Total Time50 mins
Course: Appetizer, Main Course, Side Dish, Soup
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, oral allergy syndrome, peanut-free, sesame-free, soy-free, Vegan
Servings: 10 people
Calories: 111kcal
Author: Miss Allergist


  • 1 blender
  • 1 large pot with lid
  • 1 large container (or serving bowl)


  • 2 cups green split peas dry
  • 2 carrots
  • 2 cloves garlic
  • 1 potato large
  • 1/2 cup plant-based milk
  • 5.5 cup water
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp ginger powder (or grated fresh ginger)
  • 1 tsp salt
  • 1 tbsp olive oil


  • Wash, peel, and dice carrots and potato.
  • Warm up the pot with the olive oil and spices above medium heat.
  • Stir in the carrots, garlic and potato, and cook for about 10 minutes.
  • Add peas, milk, and 2 cups of water. Mix well and let cook for 10 minutes, stirring from time to time.
  • Mix in 2 additional cups of water. Cover and let simmer for 20 minutes.
  • Divide the mixture into 3 batches.
  • Blend each portion with 1/2 cup of water, and place them into your container.
  • Serve warm as a soup or wait until it has cooled down. It will then thicken and can be eaten as mashed peas. Just add a little bit of water before warming it up each time if you want to keep enjoying it was a soup.


Servings are calculated based on 1/2 cup servings of soup or mashed peas, so more as a side or appetizer.