Broccoli and split pea soup

A hearty green soup of broccoli and split peas, smooth and filling. Rich in plant protein and fibre, it is a complete, comforting supper that really sticks to your ribs.

Prep: 10 min  |  Cook: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 141 kcal · 8 g protein · 13 g carbohydrate · 5 g fat

Ingredients

• 200 g split peas
• 400 g broccoli
• 1 onion
• 1 carrot
• 1 tbsp olive oil
• salt, pepper

Method

1. Soften the onion and carrot in the oil.
2. Add the rinsed split peas and water, and cook for 25 minutes.
3. Add the broccoli and cook for 8 more minutes.
4. Blend until smooth and season.

Nutritional benefits

Split peas are an excellent source of plant protein, fibre and iron, very filling and with a low glycaemic index. Broccoli adds vitamin C and antioxidants. A complete, inexpensive, 100% plant-based soup, perfect for a nourishing supper.

Variations and substitutions

• With lentils instead of split peas.
• With cumin or curry powder.
• Creamier: add coconut milk.
• Topped with croutons or toasted seeds.

Storage and preparing ahead

Keeps for 4 days and can be frozen. It thickens as it cools: add a little water when you reheat it.

💡 Good to know

There is no need to soak split peas, but rinse them well: they cook in 25 to 30 minutes and thicken the soup.

Related reading

Discover more: vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: split peas · broccoli · onion · carrot · olive oil.

You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.