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    Spiced split pea soup

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    Spiced split pea soup

    • Preparation time: 10 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    250g dried yellow split peas
    1-1.5L fresh vegetable stock
    1 tbsp olive oil, plus 1 tbsp for drizzling
    1 onion, chopped
    1 fresh bay leaf
    2 cloves garlic, sliced
    1/4 tsp black peppercorn
    1/2 tsp ground allspice
    1 tsp coriander seeds
    1 tsp cumin seeds
    ½ x 25g pack flat leaf parsley, chopped
    ½ x 20g pack dill, chopped 


    1. Rinse the split peas in cold water and put into a saucepan. Pour over 1L vegetable stock, bring to the boil, then turn down and simmer.

    2. Meanwhile, warm the olive oil in a separate large saucepan, then add the onion, bay and garlic. Sweat gently for about 10-15 minutes, until soft. Crush the spices in a pestle and mortar, then add to the onion and continue to cook for a minute or so. Tip the split peas and stock into the onion mixture and simmer gently, covered, for about 1 hour, topping up with extra stock as needed, until the split peas are soft and squishy.

    3. Remove the bay leaf and blend the soup with a heatproof stick blender or in a food processor, adding more hot stock, if needed, to get the right consistency. Ladle into bowls and top with the herbs and a drizzle of extra olive oil before serving. 

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    Cook’s tip Stir in some wilted chard or spinach before serving for an extra portion of veg and a boost of folate, which helps to reduce tiredness and fatigue.


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