Very Green Split Peas and Broccoli Soup

Cold, rainy weather?? I can complain a lot but there is one thing I love about this weather: How cozy and joyful it is to have a good warming soup when we get home after a long rainy day. 

This soup is one of my favorites: I just love split pea soup! The grilled broccolis and toasted seeds add more texture, making the recipe even better and more filling. So delicious!!  

for 3-4 people

  • 1 medium broccoli, including the stalk
  • 1 ½  cups dried split peas
  • 1 handful fresh parley, copped
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 4L water
  • 200ml plant milk(optional)
  • 1 tbsp applecider vinegar
  • 50g chopped smoked tofu(optional)
  • Salt and pepper to taste
  • 1-2 tablespoon olive oil
  • 2-3 tbsp toasted pumpkin seeds


  1. If possible, soak the split green peas for 4 hour or overnight;
  2. Chop the broccoli stalk and cut small florets; 
  3. Heat a big pan with a drizzle of olive oil and fry the broccoli florets for 5 minutes with a pinch of salt. Transfer to a bowl and set aside; 
  4. In the same pan, add the chopped stalk and the smoked tofu, fry for 5 more minutes and add the water and the split peas and bring it to a boil; 
  5. Add the rest of the ingredients and cover the pan. Let it cook for 40-60 minutes at medium heat until the peas are completely cooked;
  6. Once the peas are cooked you can blend the soup if you prefer a creamier soup or leave it chunky if you prefer; 
  7. Adjust the salt and serve with the broccoli florets and some toasted pumpkin seeds.

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