Extra Virgin Olive Oil & Vegetarian Split Pea Soup
A hearty vegetarian split pea soup finished with extra virgin olive oil for a smooth, comforting Mediterranean-style dish.
Purchase Evoo
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Amount
6
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Time
1 hr 55 mins
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Course
Starters & Salads
This vegetarian split pea soup is a comforting classic made with simple ingredients such as onions, carrots, garlic and herbs. Slow simmering allows the split peas to soften and develop a thick, satisfying texture.
Finished with a drizzle of Morocco Gold extra virgin olive oil, each bowl gains a smooth richness that complements the earthy flavour of the peas.
Key Points At A Glance
- Ideal for batch cooking and meal prep
- Serves 6
- Classic vegetarian split pea soup
- Slow-simmered for rich flavour
- Finished with extra virgin olive oil
Ingredients
Total
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 teaspoon fine-grain sea salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups dried split peas, rinsed and sorted
- 6 cups water, plus more to finish
- 1 bay leaf
- 1 teaspoon smoked paprika (optional)
- 1 ham hock or 1 cup diced ham (optional for non-vegetarian version)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Total
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the chopped carrots and celery, cooking for an additional 3-4 minutes until they begin to soften.
- Add the salt, black pepper, and thyme, stirring to combine the seasoning with the vegetables.
- Pour in the rinsed split peas, followed by the vegetable broth or water. If using, add the ham hock or diced ham for flavor.
- Drop in the bay leaf and smoked paprika (if using), stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for about 1 to 1.5 hours, stirring occasionally.
- The soup is ready when the peas have broken down and the soup has thickened. Remove bay leaf and ham hock if used.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped fresh parsley. You can also serve it with crusty bread.
Drizzle Moroccan extra virgin olive oil over this soup for added taste
From The Larder
Why Use Extra Virgin Olive Oil in Split Pea Soup?
Extra virgin olive oil adds smooth richness to slow-cooked soups while helping carry the flavour of herbs, garlic and vegetables. A drizzle of EVOO at the end enhances aroma and rounds out the earthy character of split peas.
If you would like to explore more ways to cook confidently with extra virgin olive oil, visit our How to Use EVOO guide.
Cooking & Serving Tips
- Rinse split peas thoroughly before cooking to remove excess starch.
- Simmer gently for best texture and flavour development.
- If the soup becomes too thick, add a little warm water or vegetable stock.
- Serve with crusty bread and a drizzle of extra virgin olive oil.
FAQs About Vegetarian Split Pea Soup
Can I make split pea soup in advance?
Yes. Split pea soup stores well in the refrigerator for up to three days and often tastes even better the next day.
Can this soup be frozen?
Yes. Allow the soup to cool completely before freezing in airtight containers for up to three months.
Do split peas need to be soaked before cooking?
No soaking is required. Split peas cook well when simmered directly in water or vegetable stock.
Why drizzle olive oil on soup before serving?
A final drizzle of extra virgin olive oil enhances aroma and adds a smooth finish to the soup.
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