split pea soup with rutabaga croutons


as i write this post, i am almost falling asleep at my computer. but this recipe is simply too delicious not to share immediately! plus since i teased you all with this recipe a few days back, i figured it was only fair to deliver!

soup has to be one of my favourite foods. creamy or broth-based, light or heavy, sweet or spicy, fancy or traditional, you really can’t go wrong! an since winter seems to have arrived in toronto, i really can’t think of eating much else.


while i tend to love all types, split pea soup has long been one of my favourites. my grandma used to make it all the time, served with plenty of saltine crackers. a few weeks ago when my stress was maxed out, i needed the comfort of this old favourite so i decided to try my hand at it. now, my grandma’s version was always made with ham, so i obviously left that out, but i think the result was just as delicious.

i also had a rutabaga just begging to be roasted so i decided to crisp that baby up and make some “croutons” to top the soup. they add a lovely crunch and sweetness to the soup but can also be enjoyed as a side dish to any meal.

split peas are easier to digest than other legumes and are fantastic source of fibre B vitamins and protein. rutabagas are high in fiber, rich in vitamin c and high in important minerals like magnesium, potassium and phosphorus. miso provides lots of health bacteria. so all together, this is definitely a recipe for a healthy body!

warming and hearty, this soup will calm the nerves, soothe the soul and fill the belly!


split pea soup with rutabaga croutons (vegan, gluten-free, sugar-free)

ingredients (6 bowls)

  • 2 cups split peas, soaked over night
  • 1 tbsp coconut oil
  • 2 yellow onions, chopped fine
  • 2 cloves garlic
  • 5 cups veggie broth
  • 2 inch piece kombu
  • 2 tbsp miso paste
  • fresh ground pepper to taste
  • smoked paprika for serving


  • 1 rutabaga, peeled and cubed
  • 1 tbsp coconut oil
  • 1/2 tbsp thyme
  • 1 tbsp nooch


soak split peas overnight. drain and rinse well.


toss cubed rutabaga with the oil, spices and nooch and bake at 425f for 50 min, stirring every 15 min.


sauté onions until softened, then add garlic and sauté for a couple min. add beans, kombu and broth. bring to a boil then cover and reduce to a simmer and simmer for 30 min. continue simmering but watch for sticking for another 15 min, stirring occasionally. turn off the heat, remove kombu.

take about 2 cups out and let cool. blend in blender, or use an immersion if you have one!

scoop out some of the hot broth from the pot and mix in the 2 tbsp miso paste then add back to the soup. you don't want to be simmering the soup when you add the miso in- it destroys the good bacteria and enzymes!

add back the puree to the pot and stir in. add pepper to taste.

serve soup with a few croutons and a sprinkle of smoked paprika!

I'm sharing this on Allergy-Free Wednesday, Allergy Friendly Friday and Wellness Weekends!


stay warm everyone!

44 thoughts on “split pea soup with rutabaga croutons

  1. Split Pea soup is by far one of my favorite comfort soups – so easy to make with plenty of leftovers, I always feel so informed when I visit you, I love all the healthy tidbits and facts you share!

  2. Rutabega Croutons?!?! I love that idea! Split pea soup is always one of my favorites and sounds so good right now- it’s cold and rainy out today (I love this weather!).

  3. It took me a while to come around to split pea soup, but now I know just how delicious it can be in the right hands- Just as this recipe proves! Rutabaga croutons are such a brilliant idea. Now I want to experiment with all sorts of root veg using that technique.

  4. Wow, does this sound incredible! I also associate split pea soup with comfort food from grandma….And mine also used ham. When I became vegan, she thought it might be okay to still use the ham-bone, but not add any actual meat. My mom had to gently explain that I couldn’t eat that. ; )

    And rutabaga croutons?! brilliant. I’m definitely making this!

    • Thanks Raechel! Aww my grandma makes the same mistake too. She made vegetable soup with chicken broth and was very upset to learn that didn’t count as vegan. I always feel terrible when things like this happen but luckily my dad took the reins on explaining things. Thank goodness for parents eh? ;)

      I hope you like it :)

  5. Looking really yummy Gabby! I am with you this time of year – all soup all the time over here! Split pea is classic, and those croutons sound so good! Hope you are well!

  6. Oh man, I can understand how you’d be see exhausted! Thank you for staying up to share this recipe though! I LOVE split pea soup and would love to make a pot of this! The croutons are so creative! Lovely recipe as always!

    Get some rest lady! :)

  7. Oh yummm Gabby. This looks so warm and comforting. I’ve only had split pea soup a few times in my life but i loved it and still remember how delicious it was. I will definitely be making this. Awesome croutons too!

  8. YUM – split pea soup is totally one of those comfort foods – my Mum used to make it (with ham, of course ;)) but I haven’t tried making it myself – thanks for the inspiration Gabby!

  9. I love the idea of the croutons. Do they get crispy like bread ones? I tried to make croutons once out of sweet potatoes, and it was a huge fail! I couldn’t get them crispy without burning them or it taking for-EVER! It’d be nice to have some to top a salad with though! :-)

  10. Oooh I love split peas. And soup. Win win!
    I don’t think I’ve tried routabaga, I wasn’t sure what to do with it, but this looks great. I saw some at the market last week, I’ll pick some up this week and give it a try =)

  11. I adore split peas, too! I wish they cooked faster, though, because that is the only thing stopping me from eating them every week. :) I love how you added miso! Sounds like a wonderful addition. I have a great recipe with roasted garlic and sage that I should make again. :)

    • I know, that’s the problem with most beans for me though- remembering to soak them is so tricky lol. Which reminds me, I must do that tonight!

      Thanks Janet! I think miso gives it a great savoury flavour reminiscent of tradiitonal split pea soup :)

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