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.
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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.
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!
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.
Ingredients you need to make Turkish soup:
- Olive Oil
- Tomato Puree
- Chilli Paste
- Split Peas
- Vegetable Stock
- Lemon Juice
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).
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.
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!
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.
- 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
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.
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.
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.
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