Split Pea & Cumin Soup with Apple Crisps and Thyme

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Preparation time: 1hr-24hrs (Soaking time)

Cooking time: 1hr

SF, DF, GF, VG, Great for Kids

I love making soups, they are the epitome of nourishment & comfort for me.  Both in the cooking of them and also the eating.  I love how you can take so much time and put so much energy and love into making one kind and then how you can also whip one up in moments too.  It all depends on what you feel like!

There is something about the process of making soup that I find particularly grounding.  Especially if you are starting off with making your own stock. The whole process can be very very healing.  Cutting veg, making stock and then the cooking of the soup.  Nothing too flashy or fancy, just ‘being’ at the stove whilst the soup is cooking.  I know for me that making a soup is my ‘go to’ for when I’m feeling scatty and all over the place.  I’ll see what veg I have in the fridge and begin the process.  As soon as I start cutting the veg I can already  feel how the energy in my body is becoming more grounded.  I pay attention to my feet and make sure that I am not holding my breath and I am in my body.  It is so simple but so incredibly important and powerful.  Sometimes that is all we need, is to slow down enough to be in our body long enough to make a soup.

Now back to this soup! Split-Pea & Cumin soup! Such a simple but perfect combination.

I really hope you enjoy it xx

(Serves 4)

  • 340g Split Peas (Soaked for anything between 1hr-overnight)
  • 2 Medium Carrots
  • 1-2 Inch Strip of Kombu
  • 1 Large White Onion
  • Sea Salt
  • 750ml-1l Veg Stock (you can make your own from my recipe or if you just don’t have the time then a good quality bouillon powder dissolved in water will do to)
  • 1-2 Tsp Ground Cumin (and a little extra for garnish)
  • Organic Sesame Oil
  • 1 Apple
  • Fresh Thyme for garnish


– Cut both the carrots and onion into small pieces and drain the split-peas from its soaking water
– In a medium sized pan heat up 1-2 tbls of sesame oil and begin to fry the onions with a pinch of sea salt. Allow the onions to fry on a medium heat until they begin to turn translucent in colour
– Then add the carrots and another pinch of sea salt and mix in well. Turn the heat down and put the lid on the pan to allow the veg to sweat and all it’s natural juices and flavour to come out. Leave it for between 7-10min
Keep an eye on it to make sure it doesn’t burn, if it is starting to burn then turn the heat right down
– Then add the split peas, kombu and vegetable stock and bring up to a boil.
– Once boiling turn the heat down to a medium/low heat and let it simmer for up to an hour or until the split peas are nice and soft. You may need to add more water as the split-peas absorb the liquid very easily. If you do, make sure you add it a little at a time as you don’t want the soup to be too watery. It is meant to be thick and creamy in consistency
– After about 30min of simmering add 1-2tsp cumin and mix in well
– Once the split peas are nice and soft then take the kombu strip out and blend the soup till nice and creamy. If it is too thick then add a little more stock water or water until it is the right consistency. Then taste! If you feel it needs more seasoning add a little more sea salt until it is just as you like it
– Once done, peel and core and apple and slice really paper thin slices
– To serve, put some soup in a bowl and add the paper thin apple crisps to the top with a lovely sprig of fresh thyme. Then sprinkle a little fresh cumin over the top too

Voila! You are ready to eat! Enjoy xx (This soup will last for up to 4 days in the fridge)


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