This thick, hearty, and very healthy soup is very easy to make, and makes for a great lunch or dinner. I don’t often plan my meals too far in advance, so I don’t think I’ve ever soaked my split peas overnight, like the package directions call for. I just leave them took cook for a little longer, and they’re perfect. I don’t really know why they ‘need’ soaking, truthfully. I always keep a bag of dried split peas in the pantry, just in case.


500g dried yellow split peas, rinsed under cold water
7 cups boiling water, flavoured with vegetable bouillon
2 carrots, peeled and diced
1 stick celery, washed and diced
1 onion, diced
2 cloves garlic, minced
Crusty bread and/or salad to serve (optional)


Put about 1/4 cup water or broth in a saucepan. Add the onions and place the lid on the pot. Sweat the onions for 5 minutes or so, stirring occasionally. Add the remainder of the broth, carrots, celery, garlic and split peas. Bring to a boil for ten minutes. Lower the heat and simmer for around 50 minutes with the lid slightly ajar. Stir occasionally. When split peas have opened and become tender, season as needed with salt and pepper. Turn off the heat and blend using an immersion blender or regular blender. Soup should be smooth and thick.

Serve with crusty bread and/or salad.

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