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Green split pea and watercress soup

With Laura Faire

Green split peas are a wonderful pulse as they do not require soaking. They are perfect for bulking up this cream-less yet creamy watercress soup.  Suitable for making ahead of time and reheating, it will also freeze well.

Serves 4
Prep time: 5 minutes
Cooking time: 30 minutes


1 tablespoon olive oil
1/2 leek, chopped
1 onion, chopped
4 cloves garlic, crushed
1/2 cup dried split peas
3 cups vegetable stock
400 grams watercress
1 tablespoon lemon juice
a slick of avocado oil and a little yoghurt or cream to serve, optional


Heat the olive oil in a large saucepan.

Add the leek, onion and garlic and cook gently until soft and fragrant (about 5 minutes).

Add the split peas and vegetable stock, bring to the boil and simmer for 20-25 minutes until the split peas are soft and mushy.

Discard as much of the watercress stem as possible before adding to the soup.  Heat through and then blend thoroughly using a stick blender or a food processor (take care with hot liquid in a food processor, it is usually better to cool it first and then reheat if you have time).

Season with salt, pepper and lemon juice to taste.

Serve with a slick of avocado oil and little yoghurt or cream to make it look pretty.

(TX: 19 August 2011)