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  • 1 min read

Sam's Green Split Pea & Kale Soup

Winter warming soup recipe by

This hearty and comforting green split pea soup recipe is perfect for warming up on a cold winter's day. Made with split peas, fresh garden kale and lime, it is both nutritious and flavoursome. A note on the chef: Sam is a Wales-based chef and author. He grows and cooks seasonal produce with friend and fellow author Huw Richards. See his work here.


  • 200ggreen split peas
  • 200gkale, spinach or chard
  • 1onion
  • 2garlic cloves, crushed
  • 400mlstock / water
  • 400mlcoconut milk
  • 2limes
  • 1bay leaf
  • 1tbspwholegrain mustard
  • 2tbspWorcestershire sauce
  • 1tbspcider vinegar
  • 50gyoung goat’s cheese (optional)


Dice the onion, season with salt and pepper and gently sautee in 1tbsp sunflower oil for 10-15 minutes until transparent and sweet. Then add the crushed garlic, vinegar and Worcestershire sauce. Reduce for 1 minute.

Add the split peas, stock and a bay leaf and bring to the boil before reducing to a simmer for 40 minutes. If the mixture starts to look dry during this time, add a little more water but no more than 1cm above the split peas.

When the split peas are tender and soft, fish out the bay leaf and add the mustard, coconut milk and greens, then blend until smooth using a stick blender. The split peas will thicken a lot so add more water if you’d prefer a runnier soup.

Remove the soup from the heat and add the lime juice. Mix and serve right away with a slice of crusty bread and an optional chunk of goat’s cheese plopped in the middle of the soup.

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