Yellow Split Pea Soup (Vegan, GF, DF)

Ingredients

• 250 g (8.8 oz)yellow split peas
• 1 smallred onion, finely chopped
• ⅓leek, mainly the white part, finely chopped
• 1 smallspring onion, finely chopped
• 2 clovesgarlic, chopped
• 1 mediumcarrot, finely diced
• 1 small stickcelery, chopped
• 1 largepotato, peeled and finely diced
• 1dried bay leaf
• 3–4 threads (or ½)Greek saffron (or turmeric powder)
• ½lemon, zested
• 1lemon, juiced
• 75 ml (5 tablespoons), plus an extra splasholive oil

Instructions

1. 1

   Heat the oil

   Heat a generous splash of olive oil in a medium-sized cooking pot over high heat.

2. 2

   Soften the vegetables

   Add the red onion, spring onion, leek and garlic, then cook until softened.

3. 3

   Simmer the soup

   Pour in 1 litre of water and bring it to the boil. Lower the heat to medium and add the yellow split peas, carrot, celery, potato, bay leaf, Greek saffron and 5 tablespoons of extra virgin olive oil. Turn the heat down to medium-low and simmer partly covered for about 30 minutes. Check whether the vegetables are soft; if they are not, cook for a few minutes longer.

4. 4

   Add the lemon

   Stir in the lemon zest and juice, then cook for 2 minutes more before serving.

What is yellow split pea soup?

Yellow split pea soup is a pulse-based dish found in Greek cooking, where it is often known as fava. This version pairs the peas with potato and vegetables, then finishes the pot with lemon and Greek saffron.

The peas and potato give the soup its hearty character, while the lemon lifts their earthy flavour. The method is straightforward: soften the aromatics, simmer everything until tender and stir in the citrus at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 621 calories, 24g protein, 80g carbs, 25g fat.

The split peas and potato provide most of the carbohydrates, while the split peas also contribute protein. Olive oil supplies much of the fat; serve the soup with a side of non-starchy vegetables for a more varied plate.

The vegetables and aromatics

Aromatic base: red onion, spring onion, leek and garlic are softened first to build flavour before the water and pulses go in.

Vegetable pieces: finely diced carrot and potato cook alongside the celery and split peas. Cutting the potato and carrot small helps them become tender during the simmer.

Saffron and olive oil

Saffron: a few threads add a distinctive aroma to the pot; turmeric is offered as an alternative in the ingredient list. Add whichever option you are using with the peas and vegetables.

Olive oil: some is used to soften the aromatics, and the measured 5 tablespoons go into the simmering soup. The oil is a notable source of fat and helps give the soup a fuller texture.

Getting the simmer right

Heat control: bring the water to the boil after adding it to the softened aromatics, then turn the heat down before adding the remaining ingredients. Keep the soup at a gentle simmer rather than a vigorous boil.

Cover: leave the pot partly covered for the roughly 30-minute cooking time. Check the vegetables for softness at the end and give them a few more minutes if needed.

The lemon finish

Timing: add the lemon zest and juice only after the main simmer, then cook for a further 2 minutes as directed. This keeps the citrus note bright in the finished soup.

Check the seasoning and texture as you get ready to serve, without letting the soup cook for longer than needed once the vegetables are tender.

How to serve it

Serve the soup hot as a filling meal. A crisp green salad or a piece of bread alongside it makes a simple pairing.

For a more balanced plate, add a side of non-starchy vegetables and adjust the bread portion to suit your appetite.

Recipe notes & tips

• Chop the vegetables before heating the oil so they are ready to add together.
• Keep the pot partly covered during the simmer, as directed.
• Check that the potato and carrot are soft before moving on to the lemon.
• Add the zest and juice together near the end of cooking.
• If the vegetables need more time, simmer for a few minutes longer and check again.

Variations

• Use turmeric: swap it for the saffron as suggested in the ingredient list.
• Adjust the citrus: add the lemon gradually at the finishing stage to suit your taste.
• Add extra vegetables: include more of the listed carrot, celery or leek.
• Make it smoother: mash some of the cooked peas and vegetables in the pot before serving.
• Serve with bread: add bread on the side for a more substantial meal.

Common mistakes to avoid

• Boiling too vigorously: lower the heat after bringing the water to the boil so the soup simmers gently.
• Adding lemon too early: wait until the vegetables and peas have simmered, then stir in the zest and juice.
• Skipping the tenderness check: taste the vegetables after about 30 minutes and cook a little longer if needed.
• Cutting the potato too large: dice it finely so it can soften during the simmer.
• Forgetting the partly covered pot: leave the lid ajar while the soup cooks.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat gently in a saucepan until steaming hot, stirring and adding a splash of water if the soup has thickened.

Frequently asked questions