Meatless Monday: Spinach & Fennel Split Pea Soup

By: Jamin Mendelsohn

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!


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  • 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

  • Nutrition per serving:
  • Calories100
  • Fat0g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium115mg
  • Carbohydrates19g
  • Fiber7g
  • Sugars3g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and

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