Split Pea Soup

This is really a fantastic soup, pureed split peas, with red pepper, zucchini and sprinkled with coriander and a dollop of sour cream. Original concept, great combination of ingredients, just mouth watering!

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2 tbsp olive oil
1 onion chopped
3 cloves garlic minced
1/2 cup zucchini chopped
1/2 cup red peppers chopped
1 cup split peas 
2 tsp fresh ginger minced
2 tsp ground cumin
2 tsp ground coriander
2 tbsp brown sugar
5 cups water or vegetable stock
2 slices lemons, you can leave rind on or remove it
1 cup tomato sauce or pureed fresh tomatoes
1/4 tsp cayenne, to taste
salt and pepper
5 sprigs fresh cilantro chopped
Optional sour cream (to garnish)



1. Heat 1 tbsp oil in heavy pot on medium high heat. Sauté zucchini and red pepper for about 5 minutes until slightly softened. Set aside.

2. Sauté onion and garlic until softened in remaining 1 tbsp of oil. 

3. Stir in split peas, zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.

4. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).

5. Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender. If you like your soup thin, add more stock.

6. Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.

7. Season if you have not already added the salt and pepper.

8. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor. Serve with a dollop of sour cream. For a variation, substitute lentils for split peas.


Vegan food at its best
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