Split Pea Soup / Kuru Bezelye Çorbası
SPLIT PEA SOUP: A CREAMY, GREENER, AND TASTIER PEA SOUP
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A delicious way to minimize kitchen waste!
Instead of letting squash peels go to waste, this resourceful recipe repurposes discarded but perfectly edible green produce for their flavour and colour to create a bright green, silky soup that is as satisfying as it is beautiful.
We don’t often cook with split peas in Turkish cuisine, but their naturally creamy texture and mild, earthy taste make them a wonderful base for this soup. The balance of sweet, softened onions, squash, and the richness of chicken broth brings out the best in each ingredient.
It’s a simple dish, quick to prepare yet deeply nourishing. Served with a swirl of heavy cream and a sprinkle of fresh spring onions, this soup is perfect for a light but comforting meal. Pair it with artisan bread and enjoy the pure, wholesome flavours of nature!
Ingredients
1 cup dry split peas
3 squash skins (or 1 whole squash, grated)
1 onion, diced
½ cup olive oil
5 cups chicken broth
½ tbsp salt
¼ tsp ground black pepper
For Serving:
½ cup heavy cream
3-4 spring onions, finely chopped
Directions
PREPARATION
Thoroughly wash the squashes.
If using squash skins, peel them and set aside.
If using a whole squash, grate it instead.
Wash the spring onions, finely chop the green parts, and set aside for serving.
Peel, wash, and finely dice the onion.
COOKING
In a large pot, heat ½ cup olive oil over medium-high heat.
Add the diced onion and sauté for 2-3 minutes, until translucent.
Stir in the squash skins (or grated squash) and cook for 1 more minute.
Pour in 5 cups of chicken broth, cover the pot, and bring to a boil.
Meanwhile, rinse 1 cup of split peas under running water.
Once the broth mixture is boiling, add the split peas and stir well.
Lower the heat to medium and cook for 20-25 minutes, stirring occasionally, until the peas are tender.
Add ¼ tsp ground black pepper and ½ tbsp salt.
Reduce the heat to medium-low and blend the soup until smooth using a hand blender.
Cover the pot and let the soup simmer for 8-10 minutes before turning off the heat.
SERVING
Ladle the hot split pea soup into bowls. Swirl in a spoonful of heavy cream for extra richness. Sprinkle with fresh spring onions for a crisp, refreshing contrast. Serve with crusty artisan bread for a hearty, well-balanced meal.
Enjoy the fresh, vibrant taste of this nourishing soup!
[Notes from the Kitchen]
Why Use Squash Peels? The skin of squash is packed with flavour and nutrients, making it a great addition to this soup. It also contributes to the vibrant green colour.
Split Peas vs. Whole Peas: Unlike whole peas, split peas cook faster and break down easily, creating a natural creaminess in the soup without the need for extra thickening agents.
Blending Tip: For an extra smooth texture, strain the soup after blending. This step is optional but can enhance the silkiness of the final dish.
Storage: This soup keeps well in the fridge for up to a week. It thickens slightly over time, so you may need to add a splash of water when reheating.
Pairing Suggestions: Serve with rustic bread, toasted croutons, or even a side of roasted vegetables for a complete, balanced meal.
This bright, silky split pea soup is a celebration of minimal ingredients coming together in the best way. Whether you enjoy it as a light meal or a starter to a bigger feast, its fresh taste, velvety texture, and nourishing warmth make it a dish you’ll want to return to time and again.
Afiyet olsun!
