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pea soup

Pea Soup made with Fresh Peas and Split-Peas

This protein-rich pea soup is hearty, healthy and delicious.

Course Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 337 kcal


  • 2 TBSB Olive Oil
  • 5 Cloves Garlic peeled and crushed
  • 1 inch Ginger crushed
  • 1/2 Jalapeño Pepper sliced thin (optional)
  • 225 grams Leeks approx 1 large Leek, washed and roughly chopped
  • 200 grams Fennel approx 1 small Fennel, chopped
  • 3/4 TBSB Kosher Salt I prefer Himalayan Sea Salt
  • 1/4 teaspoon Black pepper freshly ground
  • 200 grams fresh/frozen geen Peas
  • 200 grams dried Split-Peas
  • 1 Bay Leaf
  • 25 grams Parsley Sprig
  • Rosemary Spring for Garnish (Optional)
  • Clotted Cream for Garnish (Optional)


Stove Top Method

  1. In a 4-quart stockpot on medium heat, sauté the leeks, fennel, jalapeño, and garlic and ginger with the olive oil, salt, and pepper until the onions are translucent. About 8 minutes.

  2. Add the bay leaf, parsley split peas, fresh peas and vegetable stock. Bring to a boil. Skim off the foam while cooking. Simmer for another 40 – 50 minutes till the split peas are soft. Adjust for salt and pepper.

  3. Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Instant Pot or Electric Pressure Cooker Method

  1. On sauté mode, sweat the vegetables (leeks, fennel, jalapeño, and garlic). Add the stock, bay leaf, parsley dried peas and fresh peas.

  2. Cook under high pressure for 15 minutes and then let it naturally release for at least 5 minutes manually releasing it the rest of the way. 

  3. Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Recipe Notes