Creamy Yellow Split Peas Soup (Vegan)

Close your eyes and imagine a velvety creamy dish with a slightly sweet and salty flavour made from homemade chickpeas miso. The sweet citrus juice of an orange or mandarin brightens the creamy and umami salty soup. This creamy miso and coconut cream-based soup recipe is full of of umami flavours, with a subtle sweet citrusy aroma. Inspired by the delicious umami-ful Asian cuisine. 

Cooking with legumnes

There are many different kinds of legumes with varying tastes, colors, and textures, but they all have one thing in common – they are highly nutritious, rich in fiber, plant-based protein, and other nourishing micronutrients. In my kitchen, I have various types of legumes and grains, including lentils, chickpeas, white beans, black turtle beans, kidney beans, azuki beans, mung beans, green peas, yellow split peas, and many more. It’s strange that I used to dislike these natural wonders as a kid and had not included them much in my diet. I am sure many people are like my past self, unless they are of Indian heritage and health-conscious vegans.

For several years now, I have been experimenting with various types of legumes and peas in my cooking and have incorporated them into my regular diet. They are delicious and have made me healthier than ever before. Different types of legumes and peas have different applications. Some are better suited for soups, while others are better for salads, dips, desserts, and more.

I have recently discovered my love for yellow peas. They have a creamy texture and a slightly chestnut-like taste that I find delightful. Unlike many beans, yellow peas do not require pre-soaking, although it can help to shorten their cooking time. This makes them an ideal choice for busy individuals who want to include healthy food in their diet.

About the dish

There are many recipes available for cooking yellow peas, but most of them revolve around split ham soup and curry. It is not surprising that there are many curry-based recipes as peas are a popular ingredient in Indian cuisine. The most common recipe involves making a flavourful mushy soup by mixing all the ingredients with peas, aromatics, and spices in one pot. However, this recipe takes a lot longer to prepare.

I just wanted to create a quick and simple soup that has layers of flavors, with umami being the main flavor note. The dish has two separate components – the peas element and the sauce or soup element. The peas are not mushy and are added to a luscious creamy liquid. The flavor combination of salty, subtly sweet, and refreshing citrusy notes is delicious. The umami flavor comes from homemade miso, konbu, and mandarin (any sweet citrus fruit).

How do you eat the dish? Simply have the soup with bread or rice.

Ingredients Explained

☑️Yellow Split Peas: Yellow split peas should be cooked separately. While soaking them in water can speed up the cooking process, it is optional. Unlike beans, peas do not necessarily need to be soaked. Before cooking, ensure that you wash them thoroughly to remove any dust or impurities. Cooking peas is a quick process and they take only about 10 minutes to cook in a pressure cooker. If you don’t have a pressure cooker, place the peas in a pot and cover them with plenty of water, adding a pinch of salt. Boil them for around 20-30 minutes until they are fully cooked. Once done, drain the water and reserve some if you need more liquid for your soup.

☑️Miso : I personally used my own homemade chickpea miso. Add miso when the liquid (coconut milk or cream with other ingredients) is around 40°C (104°F) to preserve the healthy enzymes. Avoid cooking miso over 40°C as enzymes can break down easily. Mix miso off the heat until it dissolves in the warm liquid for maximum flavour and health benefits.

☑️Coconut Cream or Milk: Coconut cream or coconut milk can be used, but coconut cream creates a creamier texture.

☑️Konbu: Konbu is a type of seaweed commonly used in Japanese and Korean cuisine to make soup bases. It is available in dehydrated form at Asian grocery stores and has a distinct umami flavor.

☑️Orange or Mandarin : Sweet citrus fruits like mandarins, oranges, or even grapefruits can be used to add flavor to your dish. However, sour flavors like lemon and lime can be too overpowering. Oranges or mandarins can provide a sweet but slightly citrusy flavor that can brighten up your dish. Simply add freshly squeezed juice from half an orange or one mandarin to the liquid just before removing it from the heat.

☑️Garlic Oil: To make a quick garlic oil, grate or chop garlic and mix it with olive oil. You can then microwave the mixture for 30 seconds each time and increase the duration a little bit more with each round. The cooking time will vary depending on the strength of your microwave, but with my microwave, it took me about 1 minute. This method of heating the oil ensures that the garlic doesn’t burn and become bitter. You can use the garlic oil to pan-fry or quickly air-fry mushrooms to infuse the garlic flavor into them.