Split Pea and Green Pea Soup with Fresh Mint
Prep time
Cook time
Total time
Yummy and simple to make
Serves: 4
  • ½ cup vegetable broth for sautéing
  • 2 leeks, chopped about 2 cups (white and pale green parts only)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 1½ cups green split peas, rinsed
  • 2 cups frozen green peas
  • 5 cups of vegetable broth (or more if needed)
  • ¼ cup fresh mint, chopped (or more to taste)
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons fresh chives, chopped (for topping - optional)
  1. Heat the ½ cup of vegetable broth in a large non-stick pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. If leek is sticking, add a little more veggie broth, Add split peas, salt & pepper and stir. Add 4 cups of veggie broth and bring to boil. Reduce heat to medium-low. Simmer until split peas are tender, about 30 minutes or more.
  2. Add frozen peas and another cup of broth if needed. Bring to boil and simmer for another 5-10 minutes.
  3. Remove from heat.
  4. Add mint and parsley. Remove bay leaf.
  5. Transfer approximately half of the soup to a blender. Puree until smooth. Return puree to soup.
  6. Taste and season.
  7. Serve in large bowls with a spinkle of fresh chopped chives.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/twopeasoup/