green split peas soup

We made a soup like this a couple of weeks ago at the Vegan Cooking Class at Nea Guinea. Elsa had found it online at the NutritionMD. What I like in this soup is that it is extremely easy to make, very filling and really good for a cold night’s dinner. I didn’t have the recipe in front of me last night and I did it my way so here is my version 🙂

green split peas soup


500 gr/1 pound dry green split peas, soaked overnight, drained and rinsed
1 1/2 litre vegetable broth
1 medium onion, thinly chopped
2 medium carrots, cut in small cubes
2 stalks of celery, thinly chopped
2 spring onions, thinly chopped
2 large potatoes, cut in small cubes
2 cloves of garlic, minced
1 tsp mixed dry herbs
1/4 cup fresh basil leaves
salt and pepper to taste
2 Tbsp of olive oil

green split peas soup

Simply place all the ingredients except the olive oil in a big pot and bring to a boil. Lower the heat to medium and cook for an hour until peas are soft and all veggies cooked. With an immersion blender, blend the half soup – be careful so you won’t blend the whole soup. Add the olive oil and serve topped with grilled bread. Enjoy!


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