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Bowl of Split Pea Vegetable Soup with a spoon in it. Fresh parsley at the bottom left corner. Yellow napkin at the top side of the bowl. Wooden bowl with crispy round pretzels, some scattered around the bowl of soup.

Split Pea Vegetable Soup

Lots of flavor and nutrition packed in a pot.
Course Soup
Cuisine International
Keyword soup, split pea, vegetables
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6
Author Milena M


  • 1 C Yellow Split Peas or green, or mix of both
  • 1 Carrot medium size
  • 1 Zucchini medium size
  • 1 Potato medium size
  • 1 Onion - small size or 1/2 large
  • 4 garlic cloves
  • 1 can Coconut Milk or regular cream
  • 2 t Salt more to taste
  • 1/4 t Black Pepper
  • 1 thumb size Fresh Turmeric or 1t Turmeric powder
  • 1 thumb size Fresh Ginger or 1t Ginger powder
  • 1 bunch Parsley about 1/2 cup chopped
  • 1 t Savory dry
  • 1 t Thyme dry
  • 1 t Oregano dry
  • 2 Bay leaves
  • 2 tbsp Olive oil
  • 1500 ml Water
  • 2 tbsp Butter/Ghee or oil of your choice


  • Chope the onion, carrot, potato, zucchini, and garlic.
  • In the same pot in which you will cook the soup, add the butter, let it melt, then add the chopped onion, and the dry herbs (savory, thyme, oregano, and bay leaves). Sautee for about 5min. on medium heat.
  • Add the chopped garlic and cook a minute or two before adding the chopped carrot, pot, and zucchini.
  • Add salt and pepper. Mix everything well.
  • Add the coconut milk, split peas, and freshly grated turmeric and ginger. Mix everything.
  • Chop the parsley and add to the pot.
  • Add the water and the olive oil. Cover and cook on slow to medium heat for about 50min. Stirring ocasionaly.
  • Taste the soup midway through cooking, if it needs more salt or spices.


If you don't have all the herbs or missing some, just use what you have available. Even pre-mixed herbs, like Italian mix, will work just fine.