Yellow Split Pea Soup with Saffron and Crispy Croutons
Prep time
Cook time
Total time
This yellow split pea soup with saffron and crispy croutons is a simple, vegetarian creamy soup recipe with incredible flavors and vibrant colors!
Serves: 8+ servings
  • 250g dry yellow split peas
  • 3 medium potatoes, cubed
  • 1 onion, quartered
  • 1 carrot, sliced
  • 1 cup chopped celery root
  • butter or olive oil, abut 2 tbsps
  • sea salt and white pepper, to taste
  • a pinch of turmeric
  • whole grain croutons (optional)
  • saffron (optional) – for garnish
  • sour cream (optional)
  • parlsey (optional) – for garnish
  1. Put the peas in a pot, covered with water, and let it boil for about 40-50 minutes. Replace the water in the pot with fresh water after half an hour; this way it won’t cause any bloating as it usually has the same effects as beans.
  2. After 50 minutes, add cubed potatoes, sliced carrot, celery, onion, salt and pepper. Boil for anouther 20 minutes. Add more water if needed, just enough to cover the veggies (don’t add too much or the soup will be too liquid, you can adjust it’s thickness later).
  3. Remove from heat and add olive oil or butter and turmeric and stir well.
  4. Using a vertical blender, start blending until the soup is creamy.
  5. Garnish with saffron, parsley, sour cream or croutons…your choice :)
Recipe by Gourmandelle | Vegetarian Blog at