This nutritious split pea soup is one that can be enjoyed both in summer or winter.
The soup is a combination of vegetable stock, onions, garlic, celery, carrots and fresh cilantro. The broth is infused with aromatic spices such as cumin, paprika, cilantro seeds and finally a squeeze of fresh lemon juice.
As the soup cooks, the split peas absorb the liquid and expand making the soup rich and thick. If you're making this in the warmer months, simply add a little more vegetable stock or water for a lighter broth.
- 2 cups of split peas, washed
- 3 Tbsp of olive oil
- 1 large white onion, diced
- 2 cloves of garlic, finely chopped
- 4cm piece of ginger, grated
- 1 tsp cumin seeds
- 1/2 tsp cilantro seeds
- 1/2 tsp paprika
- 1 large carrot, diced
- 2 sticks of celery, diced
- 1 tsp sea salt
- 4 cups of water
- 4 cups of vegetable stock
- 3 Tbsp of finely chopped cilantro
- Juice from 1/2 lemon
- Wash the split peas. Drain and set aside.
- Heat the oil in a large soup pot. Add the onions and fry for 4 minutes over a medium heat until translucent. Add the garlic and ginger. Stir-fry for 1 minute.
- Add the paprika, cumin and cilantro seeds. Stir-fry for another minute. Add the celery and carrots and fry for 2 minutes, stirring occasionally.
- Now add the split peas and stir. Add the water, vegetable stock and salt. Stir well and bring to the boil.
- Turn the heat down to medium-low and simmer gently for 30 minutes. Add the fresh cilantro, stir and then cover. Simmer for another 30 minutes or until split peas have softened. Salt to taste.
- Serve garnished with fresh cilantro and several lemon wedges for squeezing.