Simply green, creamy and lush. Bowls of overcooked split peas dotted with wilted bitter leaves and made floral with lemon thyme. Serve as a meal with crusty corn bread or ladle over rice. A robust soup which when overcooked becomes creamier. Just a note it would be wise to go out and buy a “flamer deflector”, a table tennis bat look alike that is placed under your pot when slow cooking beans and grains, that won’t burn that easily if left unattended.

serves 4


1 cup green split peas, soaked for a few hours with a 3cm length of kombu

6 cups of water or vegetable stock

1 bay leaf

1 tablespoon olive oil

1 onion, diced

½ teaspoon garlic, minced

1/2 carrot, diced

2 celery sticks, diced

200gm arugula (rocket), dandelion or radicchio washed and chopped

¼ cup fresh parsley leaves

sea salt

4 teaspoons unpasteurised barley, or sweet white miso, or a combination


Drain the split peas and kombu and add the 6 cups fresh water and bay leaf and bring to a boil. Skim the scum as it boils, then lower and simmer until peas have softened, about 30 minutes.

In a separate pot, add a drop of olive oil and sauté the onions and garlic for 3 minutes, then add the carrot and celery. Top with enough water to cover all and a sprinkling of salt, cover and allow to cook on a low flame for 5 minutes.

Add these simmered vegetables to the split peas midway through their cooking. Once the split peas are soft and creamy, season the soup with the barley miso or combination (½ to 1 tsp. per cup of soup). Drop in the bitter greens and allow them to wilt for a further 3 minutes. Top with fresh parsley and serve.