Curried Broccoli & Yellow Split Pea Soup
Curried Broccoli & Yellow Split Pea Soup is a recipe I came up with out of necessity, and I’m so glad I did! Last night I was super tired after a long day at an event so the thought of having to go to the supermarkt to get groceries was the last thing on my mind. After a quick glance through my fridge, freezer and cupboards I realised I had enough ingredients to make a soup. I wasn’t planning on posting it but it was sooooo good that I had to take a picture so I could share it with you.
Last night, after a long (and exhausting) day at an event, the absolute last thing I wanted to do was go to the supermarket. So, instead, I raided my fridge, freezer, and pantry to see what I could throw together.
A quick scan revealed yellow split peas, some slightly sad-looking broccoli, a can of coconut milk, and my ever-reliable stash of Indian spices. Oh, and tucked away in the fridge door? A couple of eggs! That’s when I knew—soup was happening. And not just any soup, but a rich, creamy, flavor-packed Curried Yellow Split Pea & Coconut Soup that could handle any veggie I threw in.
I wasn’t planning on posting it, but after one spoonful, I knew I had to. It was so good—warming, hearty, and ridiculously easy. It’s the kind of no-fuss recipe that makes you feel like a kitchen wizard, even when you’re running on fumes.
The best part? It’s endlessly adaptable. No broccoli? Use cauliflower, spinach, or even frozen peas. No prawns? Skip them or toss in some chickpeas instead. It’s the ultimate clean-out-your-fridge meal that just happens to taste like you put in actual effort.
Safe to say, this one’s going on repeat. Below is also another version of this soup with prawns and broccoli.
Curried Broccoli & Yellow Split Pea Soup
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 onion, finely chopped
- 2-3 garlic cloves, sliced
- 1 tbsp vegetable oil or ghee
- ± 10 curry leaves (optional, I always have a bag in the freezer)
- 1 bay leaf
- 2 tsp mustard seeds
- 2 tsp kurkuma
- 2 tsp garam masala
- 1 cup yellow split peas
- 1/2 a broccoli, stems & florets finely cubed (see notes)
- 400 ml coconut cream
- 400 ml water, more if needed (see notes)
- 1 stock cube (vegetable or chicken)
- To serve:
- Soft boiled egg, toasted flat bread, chili oil
Instructions
Heat the oil or ghee in a large soup pot and add the curry leaves if using. When starting to pop add the onions and garlic and stir to coat. Sauté for 2 minutes. Add the spices and stir to coat. Sauté for 2 minutes.
Pour in the lentils, stir to coat and add the water and stock cube. Bring to a simmer and let simmer for 18 minutes. Then add the broccoli and the coconut milk and let it simmer for another 5-6 minutes until the broccoli is just cooked through.
Remove the bay leaf and then, using a handheld blender, pulse the soup a few times so you’re left with a coarse soup, I like mine a bit chunky but you can blend it until smooth if you like.
While the soup is cooking make the eggs (how to cook perfect soft boiled eggs) and crispy flat bread (how to make crispy spiced flat bread)
Serve with some chili oil (store bought or homemade) drizzled over the top. Enjoy!
Notes
I only had half a broccoli in the fridge when I made this but you can of course use a whole broccoli, just add more water when you add the broccoli, it should just be covered with water to cook. You can always add more later if the soup is too thick so don't use too much at the beginning.
