Think of this soup as a marriage of split pea soup and traditional corn chowder. The split peas give the soup body and nutrition, along with a gorgeous golden color. Meanwhile, adding Cashew Cream to the finished soup gives it a rich, creamy, luxurious texture. I make this soup in late August or early September, when corn is at its sweetest, and I almost always serve it with crumbled Tempeh Bacon and chives on top.
Yellow Split Pea and Corn Chowder [Vegan]
For the Soup:
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 cup yellow split peas, soaked for 1 hour and drained
- 1 medium Yukon gold or russet potato, peeled and chopped
- Kernels from 4 ears sweet white or yellow corn (about 2 1⁄2 cups)
- 3⁄4 teaspoon smoked paprika
- 1 teaspoon salt
- 3⁄4 cup Cashew Cream recipe below
- 1 small bunch collard greens, stemmed and chopped
For the Cashew Cream:
- 3⁄4 cup raw cashews, soaked for at least 2 hours and drained
- 2⁄3 cup water
- 1⁄4 teaspoon salt
- Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally,
- for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
- Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
- Use an immersion blender to partially puree the soup, or puree about half of it in a standard blender and return it to the pot.
- Stir in the Cashew Cream and collard greens and cook, stirring occasionally, until the greens are tender and wilted, 5 to 10 minutes. Taste and adjust the seasonings if desired. Serve piping hot, with any desired toppings.