I’ve got some soup for you! The last one I made was the Ginger Curry Noodle Soup which was from Thug Kitchen 101 cookbook. Today’s soup is another recipe from the same cookbook.

There is something so classic and homey about split pea soup, so I was excited to make this one. The recipe was super straightforward and didn’t have too many ingredients.

The flavour of the soup comes from the vegetable broth, garlic and smoked paprika. There is also a touch of curry powder but that is more for colour. The seasoning is quite simple but it was enough to make a tasty soup.

I did have an issue with the cooking though. The recipe says to simmer the soup for 20 minutes, but my split peas were still pretty hard at that point in time. I let it cook for about another 15 minutes at which point they were softer, but still not quite tender. I decided to blend it up (still leaving some chunks) and served it up. I forgot the garnishes for the picture but I sprinkled on the toasted almonds and chives afterwards.

It was very tasty and I liked the contrast of the crunchy almonds with the split peas. Also the hint of onion flavour added a nice extra bite.

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Update: The next day, I reheated the soup and let it simmer another 15 minutes. This was finally enough time to get the split peas perfect. So cooking time was about 45-50 minutes, so keep that in mind if you plan on making this. This was a good soup but definitely needed a lot of extra time to be fully cooked.