Lockdown lunches | Yellow split pea soup with spinach and feta

I’ll be honest, I made the yellow split pea soup ages ago and it was already in the freezer. When I defrosted it for my ‘lockdown lunch’ I thought it was a bit too one-dimensional and boring so I created this pimped up version. Dear reader, it’s a keeper! As the super-hoarders seem to have stripped the supermarkets of canned goods, having nice recipes for dried peas and beans is pretty handy – they are inexpensive, very nutritious and a little goes a long way. Perfect for low-carb dieters too.

Pea and spinach soup

This will make enough for 4 generous portions

  • 500g yellow split peas, well rinsed
  • 2 carrots, peeled and chopped
  • 1 clove of garlic, crushed
  • 1 medium onion, peeled and chopped
  • A stick of celery, chopped
  • 2 tablespoons of light olive oil
  • 1.5 litres of chicken or vegetable stock
  • A couple of fresh bay leaves and/or a pinch of ground mace make this taste better but only use them if you already have them 
  • Fresh spinach, washed and roughly chopped (add shredded greens if you can’t get spinach)
  • Feta cheese
  • Extra-virgin olive oil
  • Salt and black pepper

To make…

  • Heat the oil in a large saucepan and add the chopped onion, celery and carrot. Cook gently for 10 to 15 minutes until soft.
  • Add the mace, bay leaves, stock and split peas. Don’t add any salt until the end. Bring to a simmer and cook on a low heat for an hour or so until the peas are soft.
  • Remove the bay leaves and whizz smooth with a hand blender. Add a little more water if it’s too stodgy. Check for seasoning – a little salt and pepper.
  • Put the soup back on the heat, add the spinach and just cook through for a couple of minutes.
  • Serve in warm bowls, crumble the feta over the top, drizzle with the extra-virgin olive oil and add some coarsely ground black pepper.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Eat to beat diabetes, Recipes, Soup, Vegetables and tagged , , , , , , , . Bookmark the permalink.

1 Response to Lockdown lunches | Yellow split pea soup with spinach and feta

  1. Pingback: Soup, glorious soup! | Pigeon Cottage Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.