Cozy up with a bowl of Split Pea Soup with Cheesy Sage Dumplings. This hearty soup features yellow split peas, red potatoes, carrots, and celery, served with delicious, fluffy dumplings.
While we may be teetering between winter and spring, I have a feeling that the cold weather will be lingering around for just a little while longer. In the meantime, this hearty split pea soup is the perfect meal for keeping cozy until those warmer spring days hit.
Split Pea Soup Ingredients
- Carrots, onion, and celery: This sauteed mixture of vegetables serves as the flavorful base of this soup (also called a mirepoix).
- Red potatoes: For those that like a hearty soup, bite-sized chunks of red potatoes are a great addition. They make this split pea soup extra filling. Red potatoes are also less starchy, so it doesn’t affect the thickness of the soup.
- Yellow split peas: My choice to use yellow split peas was based purely on aesthetics, so feel free to use green instead, which I think is more readily available. What I like about using split peas is that they thicken up soups really well and give them a mealy texture. Split peas are also a great source of protein and fiber.
- Vegetable broth: I stock up on Massel bouillon (vegan chicken flavor) to make my own broth. If you find the soup is too thick towards the end, you can add more broth to thin it out to your desired consistency.
How to Make Dumplings for Split Pea Soup
Just when you thought this soup couldn’t get any more heartier, it does! The soup itself is very easy to make, and so are these moist and fluffy dumplings. I highly suggest adding them to this split pea soup. Nutritional yeast gives these dumplings a cheesy flavor, while sage adds warmth. The soup is gluten-free, but the recipe for the dumplings are not. I didn’t try it myself, but you could try swapping the all-purpose flour out for a gluten-free flour like Bob’s Red Mill 1-to-1.
You’ll want to start preparing the dough for your dumplings when there’s about 20 minutes left on the timer for the soup. They might seem intimidating, but I promise they are very easy to make!
- Stir together all of the dry ingredients in a small mixing bowl.
- Next, cut the vegan butter into the dry ingredients, using your fingertips.
- Add water to moisten the dough and gently roll the dough into 8 loose balls.
- Place dumplings in the pot, cover, and cook the soup for another 10 minutes. That’s all there is to it!
As always, if you make this recipe, please let me know what you think by rating it or commenting below. And if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Split Pea Soup with Cheesy Sage Dumplings
Cozy up with a bowl of Split Pea Soup with Cheesy Sage Dumplings. This hearty soup features yellow split peas, red potatoes, carrots, and celery, served with the most delicious dumplings.
Split Pea Soup
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 2 cups red potatoes, roughly chopped into bite-sized pieces
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- pepper, to taste
- 1 bay leaf
- 1 1/2 cups dried split peas, rinsed and soaked
- 6 cups vegetable broth (Massel bouillon is my favorite)
Cheesy Sage Dumplings
- 4.5 oz. all-purpose flour*
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 tablespoons nutritional yeast**
- 1/2 teaspoon ground sage
- 5 tablespoons vegan butter, cut into 5 sections
- 5 tablespoons water
Warm the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes, until soft.
Add the garlic, carrots, celery, and red potatoes. Cook for about 5 minutes.
Add the smoked paprika, thyme, salt, pepper, bay leaf, and split peas. Stir together and pour in the vegetable broth. Cover the pot and bring to a boil. Reduce to a simmer and cook for about an hour, until split peas have softened.
During the soup's last 20 minutes of cooking, begin preparing the dumplings. In a small mixing bowl, combine the flour, baking powder, salt, nutritional yeast, and dried sage. Add the vegan butter and cut the butter into the dry ingredients, using fingertips to rub the butter and flour until well combined. Add water and mix until just combined.
Divide the dough into 8 dumplings, gently forming each one into a loose ball. Uncover the pot with the soup and place dumplings inside, spacing them at least 1 inch apart. Make sure the dumplings are 3/4 of the way submerged into the soup. Cover the pot and continue cooking for another 10 minutes, until a knife inserted in the center of the dumplings comes out clean.
Remove the bay leaf, serve, and enjoy!
*I did not trying making these dumplings gluten-free, but you could try a blend like Bob's Red Mill 1-to-1 in place of the all-purpose flour.
**If using large flakes of nutritional yeast, use a rolling pin or food processor to grind it into a powder.