Meatless Monday: Spinach & Fennel Split Pea Soup

This weekend, we found Nemo! The blizzard hit NY so what else is there to do but cook up a warm hearty soup? I love this recipe not only because it is delicious, but the addition of the spinach takes drab split pea soup and turns it into a bowl of gorgeous green.  Enjoy!



  • 2 cups chopped fennel (1 bulb or 
5 fennel stalks, fronds removed)
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbsp.)
  • 4 cups vegetable broth
  • 4 cups water
  • 15 oz dried green split peas
  • 1 teaspoon fennel seeds, divided
  • ½ tsp dried thyme
  • 1 bay leaf
  • 5 oz baby spinach leaves
  • coconut oil or olive oil (to coat the pan)


  1. Heat saucepan coated with olive oil or coconut oil over medium heat. Add fennel and onion, and sauté 8 minutes.
  2. Stir in garlic, and cook 30 seconds. Add 1/2 cup broth and simmer 2 minutes. Add split peas, 1/2 teaspoon fennel seeds, thyme, bay leaf, and remaining broth and water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally until split peas are tender.
  3. Stir in spinach, and cook 2 minutes, or until spinach is wilted.
  4. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired.
  5. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

This recipe was adapted from Vegetarian Times.

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Servings: 8

Calories: 100

Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 115mg

Carbohydrates: 19g

Fiber: 7g

Sugars: 3g

Protein: 6g