I love a good creamy split pea soup. Not into fish? Serve it as is or with some grilled chicken or some shrimp.

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Serves 4

You will need:
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 cup split peas
4 cups vegetable stock
1 can coconut milk
salt and pepper, to taste
10 oz cod filet
2 tablespoons butter
micro kale, for serving red chili flakes
  1. Heat the oil in a big pan and add onion, celery, and carrot.
  2. Sauté it all until the onion goes soft. This will take about 10 minutes.
  3. Add the peas and stock, and let the soup simmer for about 15 minutes.
  4. Add the coconut milk and cook for 10 minutes more.
  5. Use blender to purée the soup. If it’s too thick just add some more stock.
  6. Season to taste with salt and pepper.
  7. Cook the fish in butter with some salt and pepper, about 2 minutes on each side.
  8. Serve the soup in bowls with some fish, micro kale, and red chili flakes.


Photography by Food+styling+photography by Paul Lowe

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