Split pea soup

With the nights getting a little chilly, this split pea soup is just what you need to warm you up.

Serves 4


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 large sweet potato, peeled and diced
  • 3 large carrots, chopped
  • 1 cup dried split peas
  • 3 stalks celery, chopped
  • 2 cups vegetable stock
  • 1 cup water
  • ½ tsp turmeric
  • Handful fresh parsley, chopped
  • Handful fresh basil, chopped


  1. In a large saucepan fry the onion and garlic in the olive oil on low heat, until onion is translucent.
  2. Add the sweet potato, carrots, split peas, celery, vegetable stock, water and turmeric to the pot and bring to a boil. Reduce to a simmer, give it a stir and cover with lid. Allow to simmer for about 40 minutes, stirring occasionally.
  3. Add the herbs into the pot, stir through and allow to simmer for another 20 minutes or so until the split peas are nearly dissolved.
  4. Season with sea salt and pepper as desired.
  5. Optional: Blitz with a hand blender for a smooth consistency.
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