Split pea & green pea soup

    50 minutes

    An abundant source of fibre and protein, split peas also supply good amounts of minerals, including iron and magnesium, and the disease-fighting B vitamin, folate.

    2 people made this

    Serves: 4 

    • 2 teaspoons vegetable oil
    • 6 spring onions, sliced
    • 3 cloves garlic, crushed
    • 4 cups chicken or vegetable stock
    • 1¼cups split peas
    • 1/3 cup fresh mint leaves
    • 1 teaspoon fresh marjoram leaves
    • Salt
    • 1½cups frozen green peas
    • 1 tablespoon plain low-fat yoghurt
    • Freshly ground pepper

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan over moderate heat. Add the spring onions and garlic and cook for 2 minutes or until the spring onions are tender. Add the stock, the split peas, mint, marjoram, and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes.
    2. Stir in the green peas and cook for a further 5 minutes or until both the split peas and the green peas are tender.
    3. Transfer the mixture to a food processor and purée. Return the soup to the saucepan and gently cook for 3 minutes or until heated through. Swirl 1 teaspoon yogurt into each serving and top with a grinding of pepper.

    Did you know?

    Split peas are a good dietary choice for diabetics, as their complex carbohydrates (starches) are metabolised relatively slowly into glucose (sugar).

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