Yellow Split-pea Soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

Yellow and green split-peas make excellent soups, particularly when simmered with a ham-bone. They also work very well with spicy flavours, to give a soup with an unexpected depth of flavour that’s comforting and exotic at the same time. Here I’ve seasoned yellow split-peas with cumin, and garnished the soup with coriander and yogurt.


  • 375 g (12 oz) yellow split-peas
  • 1 tablespoon groundnut


  • Rinse the split-peas under cold running water. Heat the oil in a large pan, and, when it’s hot, add the onion. Stir-fry for five minutes until the onion is golden and then add the garlic, bay leaf, balls from the two cloves and
  • cumin. Stir everything together and cook over a medium heat for 3 minutes, until the garlic has started to colour. Add the carrots, tomato