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No blender split pea soup recipe with celery

This vegan split pea soup recipe with celery is full of flavors and textures. A chewy split pea soup that does need a blender. It's perfect for weight loss and has anti-inflammatory properties.
Prep Time15 mins
Cook Time30 mins
soaking time3 hrs
Total Time3 hrs 45 mins
Course: dinner, Main Course, Soup
Cuisine: anti-inflammatory, healing, healthy, plant-based, plantbased, Vegan
Diet: Low Calorie, Vegan, Vegetarian
Keyword: celery soup, pea recipe, pea soup, recipe for split pea soup, split pea recipe, vegan spilt pea recipe
Servings: 5 servings
Author: Githu
Cost: 10€


  • A chopping board
  • A sharp knife
  • A saucepan
  • A wooden cooking spoon


  • 1 teaspoon cumin seeds
  • 1 tablespoons dry chives
  • 1 tablespoon dry basil
  • 6 clove garlic
  • 2 medium onion
  • piece fresh ginger root
  • piece fresh turmeric root
  • 2 tablespoon cold pressed olive oil
  • 2 cups soaked dry split green peas (soak for at least 6 hours or overnight)
  • 2 medium carrots
  • vegetable broth or water
  • 1 stalk celery with leaves
  • handful fresh mint
  • 1 teaspoon mustard seeds sauce
  • black pepper
  • pinch salt
  • cayenne pepper


  • Rinse the soaked split peas and drain them 
  • Clean your veggies.
  • In a large saucepan, bring the dry herbs, put on the heat. Heat them at moderate heat
  • Chop and mince the onions
  • Using a vegetable grator, grate garlic, ginger, and turmeric
  • Bring the onions, and the grated ingredients in the saucepan and add 1 tablespoon of oil
  • Stir these together, cover, and let them cook at medium heat for about 5 minutes as you stir now again.
  • During this time, dice your carrots into small cubes.
  • Bring your carrots with rinsed split peas in the saucepan. Mix everything well and cover. Bring the heat at medium-high... 
  • Let these cook for 6 minutes as you keep on stirring now and then. 
  • Add a vegetable broth of your choice or water.
  • Increase the heat to start the boiling
  • When the boiling takes off, bring the heat to medium-high and simmer for 10-15 according to the texture you want
  • Meanwhile, chop the celery and get the mint leaves.
  • Add the chopped celery, mint leaves, mustard seeds sauce, pepper, cayenne, and salt, in the cooking split peas
  • Mix everything well together and cut off the heat. Cover and let the dish cool before serving.
  • Just before serving, add the other tablespoon of olive oil. 
  • Enjoy this comforting meal with your family or friends... 
  • You can keep the leftovers in the fridge for about 4-5 days. 
  • Please leave a comment and pin this recipe... kisses.


  • Soak your split peas to soften them if you are using a stovetop
  • Cooking time may vary, go on your pace
  • This vegan split pea is spice and chewy. Blend some if you are serving this soup to kids