Ingredients
- —150g leek, sliced into rings
- —120g celery, thinly sliced
- —80g cooked split peas or peas (light portion)
- —1 clove garlic, finely chopped
- —1 teaspoon mustard
- —1 teaspoon lemon zest
- —250ml water
- —Salt and pepper to taste
Instructions
Heat a pot with the water and bring it gently to a boil.
Add the leek, celery, and garlic, and let them soften slowly.
Stir in the split peas to give the soup a bit more body, but avoid making it too thick.
Let everything simmer for 8–10 minutes until soft and warm.
Lightly mix in the mustard and lemon zest at the end.
Season with pepper and a pinch of salt.
Serve warm, with the delightful aroma of fresh pea soup.
Serving Tip
Ladle it into a bowl, breathe in the comforting aroma, and feel proud: this is pea soup that doesn’t demand a nap afterward. Just eat, get up, and carry on.
Storage Tip
Keeps for 1 day, but best enjoyed freshly simmered.
RECIPE_ID: 3f4a0401...
LAST_UPDATE: 2/18/2026