Split Green Pea Soup with Mint

by Lizzy Hughes 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.

Lizzy Hughes

Author

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