23 November 2014

Fennel, Turmeric & Cardamom, Coconut Split Pea Soup

Serves: 2-3
Time: 2 hours

Fennel, Turmeric & Cardamom, Coconut Split Pea Soup
Though the name of this soup sounds long and complicated, the recipe is far from that, this soup is so easy to make and is probably one of the best soups I've ever tasted (if I do say so myself). The balance of flavours achieved in this soup are perfect; ingredients complementing one another completely to produce an amazing tasting soup that will bring joy to your taste buds (I'm really not kidding, this soup is out of this world!). It has a beautiful warmth to it as the spices hint through, marrying their flavours together and a fantastic creaminess from the split peas and coconut and fennel. I could keep describing how amazing this soup really is, or I could give you the recipe and let you guys see for yourself, this combination is just fantastic! I used yellow split peas in this recipe but you can always use green, there's no difference in how they taste and if you can't get hold of fresh turmeric then dried, ground turmeric will do. Another thing, is don't let the time this soup takes put you off, its one of those no-fuss dishes that you can leave simmering away on the hob and it will still taste great!

If you guys make any recipes from this blog, tag them with #EuphoricVegan on social networking so I can check them out!

You'll need:

Ingredients for Fennel & Split Pea Soup
  • Large saucepan with lid
  • Knife
  • Chopping board
  • Wooden spoon
  • Ladle


  • 1 tbsp coconut oil
  • 1 red onion
  • 1 large clove garlic
  • 1 head fennel
  • 1 carrot
  • 1, 2 inch piece of turmeric, grated
  • 10 cardamom pods
  • 1/2 large red chili
  • 1 organic veggie stock cube
  • 1 bay leaf
  • 1/2 can coconut milk
  • 1 cup split peas
  • 6 cups water
  • Salt & Pepper
  • Warmed bread of choice, to serve (I used naan bread)

Fennel, Turmeric & Cardamom, Coconut Split Pea Soup


  1. Finely chop the onion, garlic & chili and chop the fennel and carrot into roughly 1cm cubes place into the saucepan and sautee in a tbsp of coconut oil on a medium heat for 5 minutes.
  2. Crush the cardamom pods with the side of your knife (like you would a garlic clove) and empty the seeds of all the pods into the saucepan, add the bay leaf, stock cube, split peas, salt & pepper to taste and 6 cups of water to the pan, stir together and leave to simmer on a medium heat for 1.5 hours until the split peas are tender, stirring every so often and checking the water level in the pan, you may need to add more as you go along.
  3. Stir through the coconut milk and leave to simmer with the lid off for a further 10 minutes, before serving up with a warmed bread of your choice  and enjoy! Cassidy 
    Fennel, Turmeric & Cardamom, Coconut Split Pea Soup