Green pea soup

Makes 4-6 portions.



335g (11 ¾ oz) dried green split peas, soaked in cold water for 2 hours then well drained

2 tbsp oil

1 onion, finely chopped

1 celery stalk, finely sliced

1 carrot, finely sliced

1 tbsp ground cumin

1 tbsp ground coriander

2 tsp grated fresh ginger

1.25 litres (2 pints) vegetable stock

310g (11oz) frozen green peas

1 tbsp chopped mint

Yoghurt to serve 

Recipe courtesy of Kitchen Classics: Soups and Breads, by Jane Price, Murdoch Books, RRP £12.99.



  • Step 1

    Heat the oil in a large heavy-based saucepan and add the onion, celery and carrot. Cook over medium heat for 3 minutes, stirring occasionally, until soft. Stir in the cumin, coriander and ginger, then cook for 1 minute. Add the split peas and stock to pan. Bring to the boil, then reduce the heat to low. Simmer, covered, for 1 ½ hours, stirring occasionally. Add the frozen peas to the pan and stir.

  • Step 2

    Allow to cool slightly before transferring to a food processor and blending, in batches, until smooth. Return to a clean pan and gently reheat. Season to taste and then stir in the mint. Serve in bowls with a swirl of yoghurt.