When I was 19 years old, I spent a few months in the desert, living on a kibbutz in the south of Israel. It was my first experience in a large-scale kitchen – we would cook 3 meals a day for 150-200 people, and I loved it so much..! It was a cool opportunity for me to cook for so many people on a daily basis, while using as much produce we grew on the farm ourselves as possible.
There was a weekly menu, that would repeat itself, so you would know what to expect each day (hummus day was big hit… some other days were less exciting though.. 😉), and that was where I fell in love with green pea soup – there was something so comforting about it, and to this day, it is one of my go-tos when it starts raining (or snowing..)
The fresh herbs and lemon give this soup that extra zing, and it is lovely on it’s own, or with a slice of fresh bread..!
Prep time: 15 minutes
Cook time: 55 minutes
- 1 cup dry split green peas
- 1 tbsp grapeseed oil
- 1 yellow onion, diced
- 2 garlic cloves, roughly chopped
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 4 cups water
- ⅓ cup fresh mint, roughly chopped
- ⅓ cup fresh dill, roughly chopped
- 2 tbsp lemon juice
- 2 tsp sea salt
- ½ tsp ground pepper
- Optional garnish: ½ cup fresh green peas
Wash and rinse the dry green peas under cold water for a couple of minutes, until the water runs clear (if you have time, soak the peas in cold water before cooking – anywhere from 1 hour to overnight in the fridge).
Once rinsed or soaked, drain the peas and set aside.
Heat a medium pot and add oil. Sauté onion and garlic on medium heat for 5 minutes.
Add carrots and potatoes, and cook for 2 more minutes.
Add peas and 4 cups water, and bring to a boil.
Reduce heat to medium-low, cover with a lid, and cook for 45 minutes, stirring occasionally.
Remove from heat, add mint, dill, lemon juice, salt and pepper, and mix well.
Taste and adjust seasoning if needed.
Top with fresh green peas and enjoy!
If you find the soup to be too thick, add some water and adjust seasoning if needed.
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