Fennel Split Pea Soup (Slow Cooker Recipe)
A hearty, flavorful, and fuss-free soup that brings together earthy split peas, fragrant spices, and fresh vegetables for a satisfying bowl that practically cooks itself.
This slow-cooked fennel split pea soup is a nourishing and comforting recipe that’s perfect for cooler days or when you’re craving something wholesome and simple. The aromatic combination of fennel, cumin, and garlic adds depth, while the slow cooker makes it effortless. Whether you enjoy it chunky or smooth, this plant-based soup is as versatile as it is delicious.
Fennel Split Pea Soup (Slow Cooker Recipe)
4
servings10
minutes4
hours300
kcalIngredients
4 tablespoons olive oil
1 shallot, finely chopped
1 clove garlic, minced
1 medium carrot, small diced
1¼ cups fennel, diced
1 cup split peas, rinsed
½ teaspoon chili flakes
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon salt
Cracked pepper, to taste
4 cups vegetable broth
Directions
- Prepare the spices
- Using a mortar and pestle or a small spice grinder, lightly crush the cumin and fennel seeds. You are not aiming for a fine powder—just break the hulls enough to release their flavor. Add the crushed seeds directly into your slow cooker.
- Assemble the soup base
- Rinse the split peas thoroughly and add them to the slow cooker along with the vegetable broth. Add the diced carrot, chopped fennel, minced garlic, chopped shallot, olive oil, chili flakes, and salt. Finish with freshly cracked black pepper to taste.
- Cook the soup
- Set your slow cooker to LOW and cook for 4 to 5 hours, or until the vegetables and split peas are soft and fully cooked. You can stir occasionally, but it’s not necessary.
- Blend (optional)
- You can serve the soup as is for a chunky texture or use an immersion blender to partially or fully purée it, depending on your preference.
- Garnish and serve
- Ladle the soup into bowls and top with your favorite garnishes such as chili oil, hot sauce, microgreens, or sprouts.
Serving Suggestions
- Serve with crusty sourdough or whole grain bread for a complete meal.
- Add a swirl of plain yogurt or cashew cream for extra creaminess.
- Pair with a simple salad of greens and lemon vinaigrette to brighten the meal.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to thin the texture.
- Freezer: This soup freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Make it smoother: Use a blender or immersion blender to achieve your desired consistency. A fully blended soup will be thicker and creamier.
- Add greens: Stir in baby spinach or kale in the last 10 minutes of cooking for added nutrients.
- Increase spice: If you prefer more heat, increase the chili flakes or add a dash of cayenne.
Final Thoughts
This Fennel Split Pea Soup is a simple yet flavorful plant-based recipe that delivers warmth and depth with every spoonful. The slow cooker does all the work, allowing you to enjoy a hands-off cooking experience while still ending up with a deeply satisfying meal. With just a handful of ingredients and spices, this dish is proof that healthy eating doesn’t have to be complicated.
Perfect for meal prep or slow, cozy evenings at home, this soup is a welcome addition to any recipe rotation.
