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.

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Yellow Split Pea and Corn Chowder [Vegan]

Serves

6

Ingredients

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
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Preparation

  1. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally,
  2. for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  3. 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.
  4. 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.
  5. 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.
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