Hearty, aromatic, and deeply nourishing. Split green peas bring a double punch of plant-based protein and gut-loving fibre, helping to keep you full while supporting healthy digestion. Celery, carrots, and chard layer in vitamins, minerals, and antioxidants, while turmeric, cumin, and black pepper offer powerful anti-inflammatory benefits. Coconut milk gives a silky texture and healthy fats, lemon adds brightness, and fresh ginger brings its warming, immune-boosting magic.
The result?
A simple, vibrant soup that fuels your body and satisfies your taste buds, perfect for cooler days or whenever you need a nutrient-rich reset
WARMING SPLIT GREEN PEA AND SWISS CHARD SOUP
Serves 4
Gluten free : Dairy free : Vegetarian : Vegan
1 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 stalks celery, diced
3 carrots, diced
4 cloves garlic, finely sliced
2 tsp ground cumin
1 tsp fresh ginger
1 tsp ground turmeric
2 cups split green peas
8 cups vegetable stock or broth
1x 400ml coconut milk
2 cups finely chopped swiss chard or English spinach
Juice of 1 lemon
Sea salt and black pepper
Heat a large saucepan on medium heat and add oil with onion, carrot, celery and garlic, and cook until translucent. Add the cumin, ginger and turmeric and stir around the pan, cooking until aromatic for approximately 1 minute. Rinse the split peas well then pour into the pan with the vegetable broth or stock and coconut milk, bring to a boil then reduce to a low simmer for approximately 45-55 minutes. Keep an eye on the liquid content to ensure it doesn’t all soak in – we want this to be a soup after all! Season with salt and pepper and stir through the chard. Squeeze through the juice of 1 lemon before serving and serve with your choice of flat bread.
To serve: Flat bread or roti of choice
