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

Cook Time 1

Total Time 1 10

Servings servings

Calories 327kcal

Author Amy Fulwood

Ingredients

2 tablespoon Olive Oil
1 Onion chopped
2 tablespoon Tomato Puree
1 tablespoon Chilli Paste
1 teaspoon Cumin
200 g Split Peas
1.2 litres Vegetable Stock
Salt and Pepper
2 Carrots peeled and chopped
½ Aubergine chopped
2 small Potatoes chopped
1 head Broccoli chopped in to florrets
2 tablespoon Freshly Squeezed Lemon Juice
Bunch Roughly Chopped Flat-Leaf Parsley to serve
Greek Yoghurt to serve
Bread to serve

UK Measures - US Measures

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.

Nutrition