Whole yellow pea soup

A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.

The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.

This is a slight modification of the recipe found here.

1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
2 onions
2 carrots
3 celery branches
2 parsnips
1 leek
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste


1. Put the whole peas in a large bowl that can be sealed.

2. Fill with water and put in the fridge overnight to soak.

3. In a large stock pot, combine the water and the soup bone.

4. Bring to a boil. Skim the foamy scum that may form on the surface.

5. Take the soaked peas out of the fridge.soaked

6. Drain and rinse them well.

7. Add to the stock pot.

8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.

9. Meanwhile, dice the vegetables.

10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.

11. Add the vegetables.

12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.

13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.

14. Serve warm.



Leek and potatoes soup

I’ve been receiving lots and lots of leek in my CSA bags. So this soup was a perfect solution to make room in my refrigerator. It’s tasty and smooth, perfect as a meal with some warm bread. I topped it with croutons for crunch and a pinch of Ras el Hanout for the delicious spicy/savoury/deep flavor it adds. You can swap the ras for any spice you have on hand. If the soup is too thick, you can add a bit of milk or cream in the serving bowls, to loosen it up.

6 leeks, white parts only
2 medium sized onions
2 table spoon butter
2 box of vegetable stock (about 2L)
5 potatoes
salt, pepper, to taste
Ras el Hanout (optional)


1. Clean the leeks. Take your time as they tend to have sand in between layers. Clean the outside, removing any damaged or dry layers. Cut off the green part and the roots part. Slice the leek in two and rinse again to remove all the sand.

2. Mince the leeks and onions and put in a large soup pot with the butter. Sweat on medium-low heat until they loose about 1/3 of their volume. Try to avoid coloring them.

3. Peel and dice the potatoes. Add the vegetable stock to the pot, stir well to scrape all the flavor from the bottom of the pot. Add the potatoes. Cover and simmer until the potatoes are tender.

4. Blend the soup until smooth. Taste and adjust seasoning as needed. Pour into bowls (add milk, if using), add croutons and a pinch of your finishing spices.

Kohlrabi soup

Or Chou-rave, in French. Nice vegetable in the cabbage family. My CSA bags had a few of them and the garlic scapes, so I turned the lot into soup. They have a dense firm interior, with a texture that is similar to a green apple, not the leaves you’d expect from a cabbage.

The Korean pepper adds a bit of spiciness at the back of the throat. Feel free to adjust and add more to your personal preference.

2 kohlrabi, chopped
1 leek, chopped
3-4 carrots, grated
4-5 garlic scapes, finely chopped
3/4 tea spoon Korean pepper
1/4 tea spoon fresh grated ginger
1 pinch dried savory leaves
2 table spoon butter
2 box chicken stock
Salt and pepper



1. Put the butter and all the vegetables in a large soup pot.

2. Cook on medium-low heat for 15-20 minutes, until the carrots have lost at least half of their volume.

3. Add the chicken stock and bring to a boil.
Reduce to a simmer and add the ginger, Korean pepper and savory. Simmer for 1 hour or until the kohlrabi is tender.

4. Add salt and black pepper to taste before serving.


Lentil Soup

A staple of my lunches. I make a big batch of this and freeze it in individual portions, to bring to work. By the time noon roll around the soup is mostly unfrozen and ready to be re-heated.

This makes for a very thick, gruel like soup. If you like your soups less solid, add water.

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 leeks, chopped
1/2 teaspoon red-pepper flakes
2 boxes of vegetable stock
1 1/3 cup red lentils, rinsed
1/2 cup rice
1 pinch of saffron
slivered almonds, toasted


1. In a large soup pot, heat the olive oil. Add the leeks, onion and pepper flakes.

2. Cook over medium-low heat for a while, until they begin to gain some color and have lost at least half of their original volume.

3. Add the vegetable stock and bring to a boil. Spoon some of the boiling stock into a separate bowl and add the saffron to that bowl to infuse.

4. Add the lentils and rice and simmer until the rice is cooked. Then stir in the saffron infusion.

5. While the soup is simmering, put your slivered almonds in an oven safe dish (I use a cake mold).

6. Put in the oven at broil until just beginning to turn brown. Keep an eye on them, they burn really fast.

7. Serve the soup topped with the toasted almonds.