Split pea soup with Zhug
This is a soupy version of the glorious Greek meze, fava. I love soups so thick you could stand a spoon in them, so taking this dip concept a little further makes the most glorious of soups. The zhug gives the creaminess a shocking punch. It’s perfect.
Ingredients 10
45 g unsalted butter
3 tbsp olive oil, divided
2 onions, finely chopped
250 g yellow split pea, rinsed well, drained
1⁄2 tsp ground turmeric
1.5 l vegetable stock, plus more for thinning if required
4 tbsp zhug, see my recipe, plus extra to serve
salt, to taste
freshly ground black pepper, to taste
fresh coriander leaves, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Put the , 2 tablespoons of the , the and a generous pinch of salt in a large sauté pan over medium heat. Cook for 15 minutes or until the onion is soft and golden.
Add the , and to the pan and reduce the heat to low. Simmer for 40 minutes or until the split peas are soft. Depending on how much liquid has evaporated, you may need to add more stock.
Using a stick blender, blitz the soup until a creamy and mostly smooth consistency is achieved. Season generously with salt and freshly ground black pepper and transfer to serving bowls.
Swirl through 1–2 tablespoons zhug into each bowl and scatter with a few extra . Drizzle with the remaining and serve piping hot.
Katrina Meynink's tips
I used my zhug recipe that you can also find on Clove!
