Split pea and cumin soup

This split pea and cumin soup is a warming, comforting lunch. Enjoy!

Split pea and cumin soup

Serves 4


1 tbsp olive oil

1 onion, peeled and chopped

1 clove garlic, crushed

1 tsp cumin seeds

100g carrots, peeled and chopped

1 stick celery, chopped

150g yellow split peas

850ml vegetable stock

125ml buttermilk

1 tbsp lemon juice

Salt & freshly ground black pepper

Fresh coriander to garnish


1 Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and sauté gently for 5 minutes. Stir in the split peas and cook for 2 minutes.

2 Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then purée in a food processor or blender and return to the pan.

3 Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.

© The Vegetarian Society

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s