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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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 327kcal
Author Amy Fulwood

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

  • 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.

Notes

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Nutrition

Calories: 327kcal | Carbohydrates: 50g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 1283mg | Fiber: 19g | Sugar: 11g | Vitamin A: 6170IU | Vitamin C: 142.4mg | Calcium: 125mg | Iron: 4.1mg