This soup is a delicious vegan alternative to pea and ham soup.


  • 1/3 tsp coconut oil (extra virgin)

  • 1/3 onion (brown) diced

  • 1/3 carrot(s) diced

  • 1 celery diced

  • 1/3 capsicum (red) diced

  • 1 garlic clove, minced

  • 2.5 cups vegetable stock

  • 1/8 tsp chilli flakes

  • 1/8 tsp oregano dried

  • 1/8 tsp paprika

  • 3/4 cup split peas dried yellow, rinsed

  • 2/3 sweet potato(es) large, cubed

  • 1 bay leaves

  • 1 tsp lemon(s) juice, plus more to serve

  • 1/4 cup spring onion(s) green, finely chopped

  • 1/4 cup parsley (fresh) finely chopped

  • salt & pepper to taste

  • To serve

  • 1 sourdough (or gluten free) bread slice


  • 1.

    In a large pot over medium-high brown the onion, coconut oil, carrot, celery, capsicum, garlic, and 1/4 cup of the stock for about 5 minutes until softening. Add the chilli flakes, oregano, and paprika and stir for a minute until well combined.

  • 2.

    Pour in the stock, dry split peas, sweet potato, bay leaf, salt, and pepper, and bring to a boil.

  • 3.

    Reduce the heat to medium, and simmer for 30 minutes, until the peas and veggies are just cooked through. Remove the pot from the heat, and allow the soup to cool slightly. Remove the bay leaf.

  • 4.

    Stir in the lemon juice, and season with salt and pepper to taste.

  • 5.

    To serve, ladle into bowls and garnish with green onions and parsley. Serve with a slice of wholemeal (or gluten free) bread.

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