Make This: by Chloe's vegan split pea soup

 From by Chloe, Yorkdale's latest restaurant opening, comes a recipe for a hearty vegan split pea soup.

Serves 6-8

Preparation time 10 min

Cooking time 1 hour

The latest culinary addition to the ever-expanding Yorkdale Mall is plant-based purveyor by Chloe. Following successful locations in New York, Boston, Los Angeles and London, U.K., this marks the first Canadian instalment of the American health food chain.

While the name might be international, Toronto's by Chloe is keeping things close to home, with a focus on local ingredients and classic Canadian staples. Enjoy poutine and a maple bacon "cheeze" burger alongside cold weather favourites like mac n' cheese and this hearty split pea soup.


  • 2 ½ cups dried split peas
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 8 cups vegetable stock
  • 1 Tbsp vegetable oil
  • 4 bay leaves
  • ¼ cup nutritional yeast
  • Sea salt, to taste


  • 1 pinch, parsley
  • 1 tsp, almond parm


  1. Dice carrots, onion and celery.
  2. Heat up a stock pot.
  3. Sauté carrots, onion, celery and oil in a pot. Cook until onions are translucent.
  4. Add peas, vegetable stock and bay leaves to the pot with carrots, onion and celery.
  5. Bring to a simmer, reducing the heat to low. Once at a simmer, add a pinch of sea salt.
  6. Cook about 1 hour until peas are soft and starting to break up. Remove soup from heat.
  7. Taste for seasoning, adding nutritional yeast and sea salt as needed.
  8. Pour Split Pea Soup into a bowl and sprinkle almond parm and parsley on top.

Split pea soup can be refrigerated in an air-tight glass container for up to 5 days, and stored frozen for 2-3 months.

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