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Vibrant Fennel and Spinach Split Pea Soup – vegetarian recipe
Stav Kogan

Vibrant Fennel and Spinach Split Pea Soup

Forget the dull, sludgy split pea soup of yesteryear! This classic comfort food gets a major glow-up with the bright, anise-like flavor of fennel and vibrant baby spinach. It's creamy, deeply savory, and packed with plant-based goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 serving
Calories: 227
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (240 g / 8.5 oz) chopped fresh fennel, from 1 large bulb
  • 2 cups (300 g / 10.6 oz) chopped large onion
  • 3 cloves garlic, minced
  • 1 cup (240 ml) dry white wine, divided
  • 15 oz (425 g) dried green split peas, rinsed
  • 1 teaspoon (5 ml / 0.2 fl oz) fennel seeds, divided
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 5 oz (140 g) fresh baby spinach
  • 7 cups (1680 ml) (1.65 L) water
  • Salt and freshly ground black pepper, to taste
  • For a quicker cooking time and creamier texture, soak the split peas in water for a few hours or overnight before cooking. Drain and rinse well before adding to the pot.
  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Leave the lid's vent open and cover it with a kitchen towel to allow steam to escape safely.
  • To make this recipe alcohol-free, substitute the white wine with vegetable broth and add a teaspoon of lemon juice at the end for a touch of acidity.
  • This soup freezes beautifully for up to 3 months. It will thicken as it cools, so you may need to add a splash of water or broth when reheating.

Method
 

  1. Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat.
  2. Add cooking spray or oil, then the chopped fennel and onion, and sauté for 8 minutes until soft.
  3. Stir in the garlic for 30 seconds, then deglaze with ½ cup of white wine, simmering for 2 minutes.
  4. Simmer the Soup: Add the rinsed split peas, ½ tsp. fennel seeds, thyme, bay leaf, and 7 cups (1680 ml) of water.
  5. Bring to a boil, then reduce heat, cover, and simmer for 50 minutes, stirring occasionally. Uncover, add the remaining ½ cup wine, and cook for 10 more minutes until peas are tender.
  6. Finish and Blend: Stir in the spinach until it wilts, about 2 minutes.
  7. Remove the pot from the heat and discard the bay leaf. Use an immersion blender to purée the soup until smooth.
  8. Season to taste with salt and pepper.
  9. Garnish and Serve: In a small, dry skillet, toast the remaining ½ tsp. fennel seeds for 1-2 minutes until fragrant. Ladle the soup into bowls and garnish with the toasted fennel seeds.

Nutrition

Calories: 227kcalCarbohydrates: 42gProtein: 13gFat: 2g

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