Vegetarian Split-Pea Soup

As much as I love hot summer day's, my favourite time of year is Fall, with the crisp air, trees turning colour, and the start of a new school year (not that we are there yet). I often find myself making soup twice a week in the cooler months of the year to help keep our bodies nice and warm. Okay, I need to stop talking about cold days in the month of August but this is all a prelude to my split-pea soup recipe that can be enjoyed all year around but I find I make it more between September - March.

Had the urge to make a hardy soup for Alex and I the other day. And since he took a liking to it and the fact it is packed with vegetable goodness; I had to share it with you :)


Prep: 30 min Bake: 45 min Total: 1 hour 15 min
Serves: 5 bowls

Best for: babies 6 months +


  • 1 cup dried split-peas

  • 1/2 cup dried red lentils

  • 1 dried bay leaf

  • 1 zucchini chopped

  • 1/2 yellow onion chopped

  • 1 carrot diced

  • 1 celery stalk diced

  • 2 small potatoes or 1 medium

  • 4 cups of water

  • 1 tsp avocado oil

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • small handful of fresh parsley



  • Dice onion, carrots, celery zucchini, potatoes and parsley

  • Saute onions, carrots and celery on low heat with avocado oil.

  • Mix zucchini and potatoes once onions look translucent and veggies seem soft (about 10 minutes).

  • Rince dried split-peas and red lentils and mix into pot with cooking vegetables.

  • Add 4 cups of water and wait until water boils. Once it reaches to a boiling point, reduce heat to low and let simmer for 30-45 minutes.

  • Once the soup is ready and the peas and lentils are soft enough that they disintegrate, mix in the fresh chopped parsley leaves.

  • Use an immersion blender to puree the soup (blend as much or as little as you want).


  • For babies just starting solids, puree the soup in blender for smoother consistency.

  • Store in fridge for 2 days or freeze for up to 3 months.