Split Pea and Caramelized Leek Soup

We know it's the first day of Spring, but cold weather is still taking hold so warm up with this decadent soup. Just place everything in a slow cooker and let it do all of the work!
By / Photography By | March 20, 2016


Place all ingredients, but only half of the leeks (reserving the other half for topping), into a slow cooker. Set cooker for 8 hours. Go to work. Come home and smell the goodness! Give soup a good stir and add more broth, salt and pepper, if necessary. In a pan, add butter and remaining leeks. Sauté leeks until softened. Add a drizzle of honey and cook further until a golden color. 

Ladle soup into bowls and top with the leeks.


  • 2 cups of dried split peas, rinsed
  • 4 large carrots, peeled and sliced
  • 6 cups of veggie broth
  • ¼ teaspoon ground cloves
  • ¼ teaspoon rosemary
  • 2 leeks (white and light green parts only) sliced and washed well (dirt loves leeks!)
  • Sea salt and ground pepper
  • 1 tablespoon of butter or vegan butter
  • A drizzle of honey
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