I pretty much hated split pea soup as a kid.   It wasn’t until I was getting desperate to change my winter soup selection that I decided to try it again.  With a little help from a dear friend who loves to try new things in the kitchen, we discovered this wonderful little soup. I am a fan of placing a bounty of fresh greens (whatever is in season) in the bottom of the bowl, and pouring hot soup over them to wilt them perfectly.  

I hope you love this as much as I do.  

Prep time:  30 minutes

Cook time:  30 minutes +

Makes: 4  servings


2 Tablespoons olive oil

1 onion, diced

1 carrot, diced

1 stalk celery, diced

½ inch piece ginger, minced

8 cups vegetable broth

1 1/2 cups dry green split peas

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon lemon juice


In large pot, heat the oil and add the onion, carrot, celery and ginger. Cook over medium heat until soft stirring occasionally. Add dry peas and broth. Bring to a boil, then reduce and simmer for at least a half an hour. Add remaining seasonings and cook at least 30 minutes more.


Serve with a fresh salad or over fresh greens. For a larger meal, serve with seasonal roasted vegetables and toasted pumpkin or sesame seeds.  

Food and Recipes

Split-Pea Soup.

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Hi, I'm Britt.
I've been described as a "yogini with some serious chops -- a wholehearted devotee who walks in the world precisely as she teaches".

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