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Turkish Split Pea and Vegetable Soup

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This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty meal perfect for the cooler weather.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. 

Pulses make such a good addition to soup. They fill you up and add so much texture that they help soup become a full meal. I’ve added lentils to a Moroccan soup, chickpeas to this tomatoey pasta soup and now here split peas really make this Turkish soup into a delicious dinner.

Since Will is half Turkish it’s one of our favourite cuisines to cook and I was really happy when I came up with this Turkish soup recipe because it uses some of our most loved ingredients and is still super healthy and filling.

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Hey people! How goes it? Happy weekend, what have you been doing? We have had a lovely time. Friday I went out with some old colleagues which was fun and then yesterday we recovered from hangovers and then went to feed Will’s sister’s cats. Only one of her cats likes strangers but we got a good cuddle with her, she is beautiful.

Then last night we went out for dinner with some friends to THE BEST Chinese restaurant I’ve ever been to. If you live in London you must go to Silk Road in Camberwell. The food is just incredible. And I don’t even like Chinese food.

You know how often when you eat Chinese takeaway it all essentially tastes the same, like just grease and fat? But the food at Silk Road all tastes so full of flavour and freshness. Go go go! We ate cucumber salad, garlic pak choi, home style aubergine and cabbage, double cooked pork, lamb skewers, shrimp and beef dumplings and chicken and noodle soup. SO GOOD!

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Now, this soup. We actually made this soup quite a while ago because British summer is predictably rubbish and it can be soup season any time here.

But now that we’re getting into autumn it seemed like the perfect time to share this Turkish split pea and vegetable soup. I really encourage you to make this soup your own. We used a mixture of carrots, aubergine, potato and broccoli but you could add whatever other vegetables you love to this. The real key is getting that incredible Turkish soup flavour from the chilli paste and cumin.

 

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Ingredients you need to make Turkish soup:

  • Olive Oil
  • Onion
  • Tomato Puree
  • Chilli Paste
  • Cumin
  • Split Peas
  • Vegetable Stock
  • Carrots
  • Aubergine
  • Potatoes
  • Broccoli
  • Lemon Juice
  • Parsley

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Vegetarian Split Pea Soup

This soup is like a classic vegetarian split pea soup but turned up a long way by the chilli paste and cumin. It’s such a good use for those yellow split peas you were wondering how to use up (hands up who always has millions of grains and pulses sitting in the back of the cupboard from that one time you needed them for a recipe).

 

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

What’s great about this soup is that it’s so healthy. There’s so much veg in there and the addition of split peas makes it a perfectly filling meal all on its own.

Tips for making this Turkish soup with split peas and vegetables:

  • I’ve given times for all the vegetables we used but if you want to try it with your own favourite vegetables then you’ll need to adjust some of the timings to make sure you don’t have rock hard or mushy vegetables.
  • We love it served with a dollop of yoghurt, some crusty bread and a sprinkling of chopped parsley.

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Get all my other soup recipes here!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TURKISH SPLIT PEA AND VEGETABLE SOUP?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Garlic Pasta with Broccoli, Chickpeas & Chorizo

A simple weeknight meal packed with garlicky flavour and topped with delicious roasted broccoli, crispy chickpeas and chorizo. Finished with a poached egg.

Roast Aubergine with Black Garlic, Israeli Couscous andYoghurt

This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.
5 from 4 votes
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Turkish Split Pea and Vegetable Soup

This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

Course Main Course, Soup
Cuisine Turkish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 327 kcal
Author Amy

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 2 tbsp Tomato Puree
  • 1 tbsp Chilli Paste
  • 1 tsp Cumin
  • 200 g Split Peas
  • 1.2 litres Vegetable Stock
  • Salt and Pepper
  • 2 Carrots peeled and chopped
  • 1/2 Aubergine chopped
  • 2 small Potatoes chopped
  • 1 head Broccoli chopped in to florrets
  • 2 tbsp Freshly Squeezed Lemon Juice
  • Bunch Roughly Chopped Flat-Leaf Parsley to serve
  • Greek Yoghurt to serve
  • Bread to serve

Instructions

  1. Heat the olive oil over medium heat. Add the onion and fry for 5-10 minutes until soft. Add the tomato puree, chilli paste and cumin. Give everything a good stir.

  2. Add the split peas and stir everything together until coated. Pour in the stock and add a sprinkling of salt and pepper. Bring to the boil and cook for 20 minutes. Add the potatoes, carrots and aubergine and continue cooking for another 20 minutes.

  3. Chuck in the broccoli and cook for another 10 minutes until everything is softened. Squeeze in the lemon juice. Serve topped with a scoop of Greek yoghurt and chopped parsley.

Recipe Notes

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Nutrition Facts
Turkish Split Pea and Vegetable Soup
Amount Per Serving
Calories 327 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 85mg 4%
Potassium 1283mg 37%
Total Carbohydrates 50g 17%
Dietary Fiber 19g 76%
Sugars 11g
Protein 17g 34%
Vitamin A 123.4%
Vitamin C 172.6%
Calcium 12.5%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment you need to make this recipe…

Casserole Dish       Ladle


This Turkish split pea and vegetable soup is so warming and filled with healthy ingredients to make a tasty autumn meal perfect for the cooler weather.

 

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8 Comments

  • Reply
    Natalie
    11/09/2017 at 9:52 AM

    This soup looks sooo good. So perfect for upcoming Fall rainy weather. I can’t wait to try this.

  • Reply
    Corina Blum
    11/09/2017 at 10:11 AM

    Oh yummy, the weather is definitely not good at the moment and this is certainly the right type of soup to warm you up!

  • Reply
    Danielle
    11/09/2017 at 10:28 AM

    This looks like such a filling and comforting soup. The perfect thing for an autumn pick me up!

  • Reply
    Kristina
    11/09/2017 at 1:33 PM

    it’s soup season all the time here too – mainly just because I love soup, ha! 😉 this one will be dinner soon – thanks for the recipe!

  • Reply
    Lisa Bynum
    11/09/2017 at 2:36 PM

    You description of your meal at the Chinese restaurant made me jealous. We only have the kind you describe where everything tastes the same! I’m starting to switch gears from salad to soup now. I love that this one has veggies in it!

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