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Split Pea Soup

Name: Split Pea Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 200 g Split peas; 1 Medium Onion ( - sliced); 6 cups Water; 1 Chicken stock cube; 2 Tbsp Olive oil; 1 Celery stalk; 4 Garlic cloves; ½ tsp Cumin seeds; 2 tsp Ground Cumin; 1 tsp Garlic powder; ½ tsp Black pepper Powder; ½ tsp Salt

ByAva
Published OnMar 22, 2025
Updated OnMar 15, 2026

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Today, we’re making split pea soup. There’s nothing quite like a warm bowl of soup. Split peas are rich in essential nutrients, and what we love most about this soup is that it’s both easy to make and delicious.

If you’re looking for a protein-rich, plant-based meal, you’re in the right place. Yellow split pea soup is enjoyed in various cultures around the world. In Scandinavia, Split pea soup is known as “Ärtsoppa”. There are also variations of this soup in Indian and Middle Eastern cultures. Split peas are considered an ancient grain and were widely used in ancient times, mainly for their long shelf life. Nowadays, many people eat this soup during the Autumn and Winter months due to its hearty qualities.

Ingredients

Split peas, Onion, Water, Chicken stock cube, Olive oil, Cumin seeds, Ground Cumin, Dill, Garlic powder, Celery, Garlic cloves, Black pepper, Salt.

Choose yellow split peas to make this soup. A chicken stock cube adds flavour to the soup; you can also use a vegetarian stock cube. Cumin seeds and ground cumin powder add a warm, earthy note to this soup. If you want some heat, you can choose between chilli powder, paprika powder, and cayenne pepper. Celery stalks add depth to split pea soup; you can use celery salt or powder in place of the stalk.

Garlic powder, along with garlic cloves, adds a slight heat with a hint of nuttiness. If you want a richer experience, consider adding butter in place of olive oil. For a creamier soup, add sour cream or heavy cream at the end of cooking.

Instructions

Wash the split peas in running water. Remove any impurities by tossing the split peas around in the strainer. Peel, clean, and slice the onion. Sauté the onion, garlic, and celery in a pot. Preheat the pot on medium-low heat, add cooking oil, and cook until the onions are golden brown.

Add the split peas to the same pot, then add 1 liter of water. Bring to a boil for forty minutes with the lid closed. Add the chicken stock cube, paprika, ground cumin, garlic powder, salt, and black pepper. If necessary, check the water level every ten minutes and add one cup of water each time. Also, stir the split peas to prevent them from sticking to the bottom of the pot.

Add the cooked onion and roasted cumin seeds to the pot filled with boiled split peas. Use a hand-held immersion blender to blend all the ingredients until the soup is fine. Add the dill and mix. Split peas are best served hot and pair well with rice or fresh bread. To serve, garnish with caramelized onion.

What to Serve with Split pea soup?

Split pea soup is usually served as an appetizer, yet it is a comforting dish that can also serve as a main meal. This hearty soup pairs well with many side dishes, such as fluffy, slightly sweet basmati rice or aromatic, buttery Jasmine rice. Fresh white bread also pairs perfectly with split pea soup, which soaks into the bread, making every bite mouthwatering. A simple green salad with light vinaigrette balances the soup’s richness with a touch of freshness. The crunchy and fresh vegetables also add another dimension of texture to your soup.

How do you store and reheat the split pea soup?

Split pea soup is great for batch cooking and can be stored in the fridge for three to four days. Allow it to cool to room temperature before transferring it to an airtight container. Reheat the split pea soup on the stovetop for about three minutes or in the microwave. For longer storage, freeze the soup for up to three months; there’s no need to thaw before reheating. Just heat directly in a pot over medium-low heat for about 4 to 5 minutes.