Vegetarian split pea soup

Vegetarian split pea soup


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About this recipe: This warming and tasty vegetarian split pea soup is a winter favourite in our household and enjoyed greatly with some crusty bread.


Serves: 6 

  • 250g split green peas
  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 2 carrots, sliced
  • 1 stick celery, chopped
  • 1 bay leaf
  • 1.5L vegetable stock
  • 300ml water
  • salt and pepper, to taste
  • chopped fresh thyme, to taste
  • chopped fresh parsley, to taste
  • chopped fresh chives, to taste

Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

  1. Soak the split peas overnight in water.
  2. The next day, drain the peas and set aside.
  3. In a saucepan over a medium heat, warm the oil and add the onion, carrots and celery. Cook and stir for 5 minutes until just soft, but do not allow to brown. Add the peas, bay leaf, vegetable stock and water. Season well. Cover and cook for 1 hour over a low to medium heat, until the flavours have developed and the vegetables are soft. Remove and discard the bay leaf. Serve in hot bowls topped with fresh herbs.

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