A British starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 2.5 h

Organic sourcing

Carrots and celery are on the Dirty Dozen list for potential pesticide residue — choose these organic if possible. Onions and garlic are less affected by pesticides.

Ingredients

• 250 g dried split peas
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 1 garlic clove, minced
• 1.5 L chicken stock (ideally homemade)
• 300 g cooked ham, diced
• 2 sprigs fresh thyme
• 1 bay leaf
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Rinse the split peas in cold water, then leave them to soak for about an hour.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened.
3. Add the garlic and sauté for another minute until aromatic.
4. Drain the split peas and add them to the pot with the chicken stock, ham, thyme, and bay leaf.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours until the peas are tender.
6. Remove the thyme sprigs and bay leaf. Adjust the seasoning with salt and pepper to taste.
7. For a smooth texture, blend the soup in batches, or leave it chunky as preferred.

Notes

• For a smokier flavor, use smoked ham hock instead of cooked ham.
• Pairs well with crusty gluten-free bread for dipping.
• Can be made a day ahead; flavors deepen with time.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.