Split Green Pea Soup with Mint

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...

Beans Borlotti Beans Mediterranean Pulses

Borlotti Beans in Bread Sauce with Olive & Parsley

March 27, 2025

Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?

New World Pumpkin Seeds Quick & Easy Sarah Cotterell & Aitana Infante Seeds Vegan Vegetarian

Sikil Pak: Mayan Pumpkin seed dip

March 14, 2025

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

Baking bread Emmer Flour Millet School Meals Sourdough

Millet & Emmer Sourdough Rolls to Feed 100

March 11, 2025

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

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.