It´s slowly but surely starting to get cold again and we all know what that means – time for making soup!!! Although, I love soup so much I actually have it all year round! I have two absolute favourite recipes, my Thick Vegetable Soup and Red Lentil Soup, but I have been making those a lot recently and wanted to try something new! So here is my newest creation: A yellow split pea soup!
A really lovely and warming soup, that packs a punch in terms of flavour and is really filling!
What goes into this Yellow Split Pea Soup?
This yellow split pea soup contains a fair amount of veggies and spices, making it a really filling and flavoursome soup!
The vegetables I used in this recipe are onions, carrots, a yellow pepper and, of course, yellow split peas! I fry off the onions and then add some finely chopped ginger, red chilli and garlic before adding the remaining vegetables.
Before the peas and stock go into the soup, I like to add a few spices to the soup: some turmeric, ground coriander, a bit of cumin and some curry powder! All of which help to give the soup it´s fantastic yellow/orange colour! I use both vegetable and ham stock cubes in this recipe, but you can easily use just vegetable stock cubes to make the soup completely vegetarian.
Lastly, once the soup is almost ready, I also like to add some chopped parsley or coriander (fresh or frozen works) to the soup.
Recipe Alterations
As I mentioned above, you can make this recipe vegetarian/vegan by replacing using only vegetable stock cubes in this recipe. If you aren´t a vegetarian though, another nice addition to this recipe would be to add a few rashers of bacon or some cubed ham (from a roasted ham shank, say) to this soup. Simply fry it off with the onions when you are creating the base of the soup.
You could also use different or add more vegetables to this soup if you like. A lot of times sliced celery sticks are also used to make a base of a soup – I just don´t like celery so don´t add it! Other things you could add would be different coloured peppers or some green frozen peas! It´s really up to you.
What can you serve this Yellow Split Pea Soup with?
Arguably, the best thing to serve a hot steaming bowl of soup with is a piece of crusty (homemade) bread! I love baking bread, so fresh bread with soup is definitely my go-to lunch at the moment.
The bread you can see in the pictures is my Overnight, No-knead “Twist Bread”, the one I made there was filled with a mix of sundried tomatoes and black olives. If you are up for more of a challenge and are into making sourdough bread, you could also try some of my other recipes, such as my Crusty Homemade Sourdough Loaf or Rye Sourdough Bread. For something a bit more “healthy” and packed with seeds, you could check out my Mixed Seed and Carrot “Muntermacher” Sourdough Loaf or this German “Vollkornbrot” with wholemeal flour and pumpkin seeds.
More Soup Recipes
I love making soup and I have quite a few different recipes on my blog, so make sure you go check out some of the other recipes below:
- Red Lentil Soup
- Grandma´s Thick Vegetable Soup
- Carrot, Lentil and Ginger Soup
- Roasted Cauliflower and Cheese Soup
- Roasted Pumpkin Soup
- Leek and Potato Soup
Yellow Split Pea Soup | Healthy Lunch
Recipe
Ingredients (serves 3-4):
- 1 tbsp of rapeseed oil (or any other cooking oil)
- 2 medium onions, diced
- 3 cloves garlic, minced
- Thumb-sized piece of ginger, finely chopped
- 1 red chilli (if you like it spicy)
- 2 medium carrots, peeled and cut into small cubes
- 1 yellow pepper, diced
- 200g yellow split peas
- 1 tbsp curry powder
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 vegetable and 1 ham stock cube, dissolved in 1L of boiling water
- Salt and ground black pepper, to season
- Handful of chopped parsley or coriander (fresh or frozen will do)
Method:
- Heat the oil in a large pot and then gently fry the onions for a few minutes until starting to soften. Then add in the garlic, ginger and chilli and cook for a further 2-3 minutes.
- Add the diced carrots and pepper to the pot and cook for a few minutes. Stir in the spices and make sure all the vegetables are well coated in them. Gently fry for about a minute or two to cook out the rawness of the spices.
- In the meantime, dissolve one ham and one vegetable stock cube in a litre of boiling water. Place the yellow split peas into a sieve and give them a quick rinse with some cold water.
- Tip the yellow split peas into the pot with the vegetables followed by the stock. Stir, then cover with a lid and bring to the boil.
- Reduce the heat and leave the soup to simmer for about 30-60 minutes (the longer you leave it, the thicker it will get) until the yellow split peas have softened.
- If you like, you can purée the soup at this stage using a stick blender. I like to blend mine to make a thick, relatively smooth soup, but don´t blend it completely so that there are a few chunks of vegetables left. That is my personal preference, but you can blend the soup as much or as little as you like.
- Stir in the chopped parsley or coriander and season to taste with salt and generous amounts of black pepper. Reserve a small amount of the chopped herbs to scatter over the soup to serve.
