This split pea soup gets its velvety texture from its rich beginning (butter) and ending (cream). The soup is vegetarian by nature, but its ingredient list can be easily tweaked for vegan diners by swapping the dairy for equally rich coconut oil and coconut cream. Parsnips add sweetness, while onions and garlic contribute classic, savory notes that complement the earthy split peas. In the final minutes of bubbling, spinach is swirled into the soup until just wilted, retaining its color. Once an immersion blender is whirred in the pot -- or the mixture is blended in batches in a regular blender -- the color brightens to a pleasant pea green. Adding a touch of acid to a rich soup creates harmony, which is precisely why this soup is best served with lemon wedges.

News Source : https://www.oregonlive.com/nytcooking/2026/01/769471807-al-cream-of-split-pea-soup.html