Split pea soup

Split pea soup: thick, nourishing and economical, a great rustic classic. Rich in plant protein and fibre, it keeps you full and warms winter evenings.

Preparation: 10 min  |  Cooking: 60 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 96 kcal · 6 g protein · 13 g carbohydrate · 1 g fat

Ingredients

• 250 g split peas
• 1 carrot
• 1 onion
• 1 vegetable stock cube
• 1 bouquet garni

Method

1. Rinse the split peas.
2. Fry the onion, then add the peas, carrot, stock and bouquet garni.
3. Cook for 50 to 60 minutes until the peas are tender.
4. Blend (or leave it rustic) and adjust the consistency.

Nutritional benefits

Split peas are an excellent source of plant protein and fibre, which keep you full for a long time and feed the gut microbiome. With no added fat, this hearty soup is complete, vegan and gluten-free: ideal for a filling, healthy dinner.

Variations and substitutions

• With a few smoked bacon lardons (traditional version).
• With lentils.
• Topped with croutons.
• With cumin or curry powder.

Storage and making ahead

Thickens as it cools: loosen it when reheating. Keeps for 4 days and freezes.

💡 Good to know

Split peas don’t need soaking, unlike whole peas: a simple rinse is enough.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: split peas · carrot · onion · vegetable stock · bouquet garni.

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