A few weeks ago, I was at an essential oil conference in Prague. Apart from having an absolutely AMAZING few days learning more about essential oils, I also had a great time checking out the local cuisine. 

On my last evening, I went out for diner with some of my beautiful friends that are also doing the essential oil business! However, been my last night, I was running very low on cash in the local currency, so my intention was to choose the 'cheapest' option on the menu. I chose the soup, which happened to be green split-pea soup. WOWZA! Let's just say it turned out to be the nicest soup that I had ever eaten!!

After arriving home the next day, my wonderful hubby an I picked up some split-peas (yellow, as they didn't stock green ones), and I made him a pot of this soup (of which I had to follow my nose as I didn't have their recipe). But again, there is something about these split peas - they just taste so darn good in soup!!

The best part about it, was it cost less that $5 and I was able to feed 8 people from this one recipe! Shut the front door right!? I love finding new nutritious meals that can feed the entire fambam whilst saving a few pennies at the same time. 

Would you like to know how?

Well ok is the recipe! Prepare to be mind-dazzled!



* 2 Tbsp coconut oil
* 2 large onions, sliced
* 3 cloves of garlic, chopped
* dash of salt and pepper
* 2 Tbsp diced ginger
* 1 tsp turmeric
* 2 spoonfuls of cumin (I use tablespoons for this stuff as I love its beautiful flavour)
* 1 tsp paprika
* 2 medium-large kumara (sweet potato), diced and roasted with olive oil, salt and oregano
* 350 grams of dried yellow split peas, soaked (for 2 hours) rinsed and drained
* 8 cups of veg stock broth
* 1 can coconut milk
* lightly fired spinach and herbs for garnishing


  1. Turn the oven up to 180C, place the diced and flavoured kumara into the oven and roast for 30 mins. Place the coconut oil, onions, garlic, salt and pepper, ginger, turmeric, cumin, and paprika into a large pan or pot. Gently fry until onions have turned translucent. 
  2. Add the yellow spit-peas and mix into onion mix. Add the stock and let it simmer for 30-45 mins.
  3. By this time you can add the coconut milk and cook until the split peas are completely tender. 
  4. Add the roasted kumara to the pot and remove from heat. 
  5. Once cooled slightly, blend the soup to a smooth consistency either in parts using a nutribullet or with a a blender stick. 
  6. Garnish with some lovely spinach and herbs and enjoy!