This is a recipe my mom always made in the winter. You can also add some smoked ham to it, which will give it a nice smoky flavor.

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Serves 6-8


4 tablespoons olive oil 

1 yellow onion, finely chopped 

2 celery stalks, finely chopped

1 bunch spring onions, finely sliced 

4 cloves garlic, finely chopped 

4 sprigs thyme 

1 cup split peas 

6 to 8 cups vegetable stock 

salt & pepper, to taste 

1 tablespoon black pepper corns 

1 tablespoon coriander seeds 

1 teaspoon mustard seeds 

fresh thyme, for serving

  1. Heat the oil in a big pan and add onion, celery, spring onion, garlic, and thyme.
  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 1 hour. The peas should start to break apart. If the soup gets too dry, just add some more stock.
  4. Season to taste with salt and pepper.
  5. Crush the pepper, coriander, and mustard in a mortar or a spice blender.
  6. Spoon the soup into bowls and top with thyme and some of the crushed spices.


Photography by Paul "Sweet Paul" Lowe

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