Yellow Split Pea Soup

Yellow Split Pea Soup

Our January recipe is a delicious blend of vegetables and other healthy ingredients including turmeric, mint and sage.

Serves 6-8


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon sea salt
  • 1-pound yellow split peas
  • 1 large sweet potato, peeled and diced
  • 2 quarts of vegetable stock
  • 1 bunch spinach or arugula, roughly chopped
  • 1 bunch mint, lightly chopped


  1. In a large stockpot or Dutch oven, heat the oil. Saute the onion, carrot and celery over medium-high heat until soft and beginning to brown, about 7 minutes. Add the garlic, cumin, turmeric, chili flakes, sage and salt. Cook one more minute.
  2. Add the split peas and stock. Bring to a boil, then reduce the heat and simmer uncovered until the split peas are almost done, about 15 minutes. Add in sweet potato and cook until potato and split peas are completely done, about 10 minutes. Fold in the spinach or arugula and mint and cook until wilted, about 5 more minutes. Taste for seasoning and adjust as needed.
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