Recipe description
June 18, 2026
Light split pea soup with extra vegetables
A comforting pea soup with extra vegetables for gentle digestion.
88%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: celery, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from split peas and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant-based protein and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pea, split
1
cup
Carrot
1
piece
Celery
1
piece
Onion
1
piece
Garlic
2
clove
vegetable broth
4
cup
Oil, olive
1
tablespoon
Pepper
1
teaspoon
Salt
1
teaspoon
Spinach
2
cup
Instructions
1
Rinse the split peas and soak them in water for about 30 minutes.
2
In a large pot, heat olive oil over medium heat and sauté chopped onion, carrot, and celery until softened, about 5 minutes.
3
Add minced garlic and cook for an additional minute until fragrant.
4
Drain the split peas and add them to the pot, along with vegetable broth, salt, and pepper.
5
Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the peas are tender.
6
Stir in the fresh spinach and cook for another 5 minutes, until wilted.
7
Adjust seasoning if necessary and serve warm.
More Recipes For Your Gut
Nutrition
260 kcal
Calories
15 g
Protein
40 g
Carbohydrates
12 g
Fiber
6 g
Sugar
6 g
Fat
1 g
Saturated fat
0.8 g
Salt
FAQ
What are the main ingredients in this soup?
Split peas and a mix of extra vegetables, plus a simple vegetable broth or water and herbs.
Is this soup vegan and gluten-free?
It's plant-based; with vegetable stock and no gluten-containing ingredients, it’s vegan and gluten-free as written, but check labels if you customize.
How long does it take to cook?
About 30–40 minutes of simmering until the peas are tender.
Do I need to soak split peas first?
No soaking is required; rinse the peas and simmer.
How can I thicken or adjust the texture?
For a thicker soup, simmer a little longer uncovered or blend part of the soup; you can also add a potato.
What vegetables can I add or substitute?
Any extra vegetables you have, such as spinach, kale, zucchini, bell peppers, or mushrooms.
How should I store and reheat leftovers?
Cool and refrigerate; 3–4 days in the fridge, or freeze for up to 3 months; reheat gently.
What should I serve it with to increase fiber variety?
Whole-grain bread or a simple side like brown rice or a small salad.
Can I freeze this soup?
Yes, it freezes well; thaw in the fridge overnight and reheat.
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