Split Pea Soup


Prep Time: 20mins   Cook Time: 40mins


  • 500g (2c) yellow split peas
  • 2 tbsp coconut oil
  • 2 med potatoes, diced
  • 2 med carrots, diced
  • 2 med stalks celery, diced
  • 2 med onion, diced
  • 4 cloves of garlic, diced
  • 2 tbsp dried oregano
  • 2 tsp salt and pepper
  • 3L vegetable stock (or chicken stock)
  • fresh parsley, chopped for garnish


    1. Grate zucchini and squeeze out excess water by pressing between two tea towels.
    2. Place parsley, basil, garlic, green onions, chilli and zucchini in a bowl and mix well. Add egg, lemon juice, flour, oil, salt and pepper. Mix all ingredients together, adding more flour if too wet and more oil if too dry.
    3. Heat cast iron skillet and melt coconut oil. Spoon portions into hand, flatten and then place in hot skillet. Fry for about 2-3 minutes each side or until golden brown.
    4. Serve with a dollop of yogurt and a side salad and enjoy!
    Nicole Du Guay