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Cream of Split Pea Soup

Cream of Split Pea Soup

Rich and creamy, this soup has a lovely minty flavor. It makes a great vegetarian lunch when paired with homemade bread or rolls.

Serves 4-6.


  • 2 Tbsp grapeseed oil
  • 1 carrot, peeled and finely chopped
  • 1 celery rib, finely chopped
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 green chili pepper, minced
  • 6 c vegetable broth
  • 1 bay leaf
  • 2 Tbsp fresh mint, minced (or 2 tsp dry)
  • 2 Tbsp fresh dill, minced (or 2 tsp dry)
  • 1 1/2 c dry split peas, sorted, rinsed
  • 1 c heavy cream
  • 1 tsp sea salt


  1. In a large heavy pot over medium heat, warm the oil. Add carrots, celery and onion. Saute 10 minutes.
  2. Add garlic and chili pepper. Saute another minute.
  3. Pour in the broth. Add bay leaf, mint, dill, and split peas. Bring to a boil, reduce heat to low, cover and simmer 90 minutes, or until split peas are very tender.
  4. Remove from heat and stir in the cream and salt. Serve hot or warm.

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