Smoky Pea Soup

Tastes like Pea and Ham soup – but there’s no ham!


  • 2  red or white onions – chopped
  • 2-3 celery stalks – chopped
  • 5 medium potatoes – chopped
  • 2 medium carrots – diced
  • 1 cup yellow (or green) split peas (washed)
  • 1 crushed garlic clove
  • Vegetable stock cube
  • 2 lapsang souchong tea bags
  • 3 whole cloves
  • 1 bay leaf
  • 1-2 tbsp coconut or olive oil


  1. Add the tea bags to a cup and fill with boiling water. Leave to brew for 10-15 minutes while you prepare the rest of the soup
  2. In a deep pot or saucepan, sauté the chopped onions in the oil for several minutes on a low heat
  3. Stir frequently, be careful not to brown or burn the onions
  4. Then add the chopped celery, potatoes and carrots and sauté for another couple of minutes
  5. Now add the garlic, stir for a few seconds, and then add the tea brew (without the tea bags!)
  6. Top up with enough water to have all the vegetables floating
  7. Add the washed split peas, stock cube, cloves and bay leaf
  8.  Add more water if necessary
  9. Cook on low, stirring regularly to avoid catching on the bottom of the pan; more frequently as the soup begins to thicken
  10. Cook for at least 1 ½hrs – enough time for everything to become mushy and delicious


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