Split Green Pea Soup with Mint

Dried Peas Green Peas Light Peas Pulses Soups Split Peas Vegan Vegetarian

July 28, 2016

This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening!

When Lizzy included this recipe in her March Newsletter (sign up here) she had some great responses so kindly shared it with us.

Preparation time: 2 hours 30 mins (including soaking time time) | Cooking time: 35 mins | Total time: 3 hours 5 mins

Ingredients

200g Split Green Peas
500ml Water
1 tsp Vegetable bouillon powder
2 tbsp Extra virgin rapeseed oil
3 Cloves garlic chopped
1 Onion finely chopped
1 Small carrot, grated
Handful of chopped spinach
2 Bay leaves
Salt and pepper
Chopped fresh mint and croutons to serve

Method

Wash the green split peas in a colander, then place in saucepan cover with cold water, and leave to soak for 2 hours. They can be cooked without soaking, but will take longer.
Rinse and drain. Put the peas back into the saucepan. Cover with water and bring to the boil. Allow to boil for ten minutes. Skim any scum from the surface of the water.
Add the bouillon powder, grated carrot, spinach and bay leaves. Reduce the heat and simmer for 20 minutes.
In a separate pan, heat the oil and cook the onion and garlic. Add this to the soup mixture. Season with salt and pepper, and add more water if needed. Simmer for five minutes more.
Serve topped with chopped mint and homemade croutons.

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Marrowfat Peas Mediterranean Peas Pulse Flour Pulses Vegan Vegetarian

Marrowfat Pea Croquettes

May 28, 2025

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

Blue Peas Flour Indian Millet Vegetarian Wheat Flour Wholemeal flour

Blue Pea Samosas with Tomato Chutney

May 16, 2025

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

Cereals Grain Naked Barley Quick & Easy Risotto Spring

Kibbled Barley with Spring Vegetables

May 15, 2025

This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.