Yellow Split Peas Soup – Soupa Louvana

Name: Yellow split peas soup – Soupa louvana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Cypriot
Ingredients: ¼ cup olive oil; 2 medium brown onions, chopped; ½ tsp dried thyme; 3 L warm water; 500 ml vegetable stock; 1 ½ cup yellow split peas, washed and strained; ½ cup long grain rice, washed and strained; ½ cup lemon juice; ½ tbs cooking salt, or to your liking; ¼ tsp black pepper; parsley, finely chopped; black olives; rocket leaves; tomato, chopped; radish, sliced; crusty bread, sliced

A citrus and filling soup

A traditional Cypriot soup using yellow split peas and rice essentially. The lemon juice used gives it a nice taste of acidity and adds to the Vitamin C boost we all need in the winter. You can make this soup with potatoes instead of rice, i just find that using rice is easier as there is one less thing to chop. It is the perfect soup for a meat free meal also!

Image showing most of the ingredients required to make the soup

Thyme is not typically used but i love the aroma it gives it. It is quite a small amount used in proportion to the overall amount of soup but i wouldn’t ditch it if i was you. The added sides are eaten with the soup to make it even more filling and provide different textures to the meal also.

Image showing the added sides including tomatoes, olives, radish, rocket, parsley and dry bread

Yellow split peas soup – Soupa louvana

Rated 5.0 stars by 1 users

Cuisine

Cypriot

Author

Eleni Georges

Servings

Prep Time

10 minutes

Cook Time

35 minutes

A traditional Cypriot soup using yellow split peas and rice essentially. The lemon juice used gives it a nice taste of acidity and adds to the Vitamin C boost we all need in the winter. You can make this soup with potatoes instead of rice, I just find that using rice is easier as there is one less thing to chop. It is the perfect soup for a meat free meal also!

Ingredients

¼ cup olive oil
2 medium brown onions, chopped
½ tsp dried thyme
3 L warm water
500 ml vegetable stock
1 ½ cup yellow split peas, washed and strained
½ cup long grain rice, washed and strained
½ cup lemon juice
½ tbs cooking salt, or to your liking
¼ tsp black pepper

Optional toppings/sides

parsley, finely chopped
black olives
rocket leaves
tomato, chopped
radish, sliced
crusty bread, sliced

Directions

Heat a large casserole on a medium/high heat with the olive oil. Fry the onions until softened and then stir in the thyme until it becomes aromatic.
Pour the water, stock, peas and rice in the casserole and bring it to the boil. Let them simmer for 30-35min or until the peas and rice are tender. Remove any foam that forms on the top with a slotted spoon.
While the food is cooking you can prepare the added sides by washing and chopping them as desired.
Add the lemon juice, salt and pepper. Use an immersion stick (or a heatproof blender) to blend the ingredients until a smooth consistency is reached. Otherwise, you may leave the soup as is if you prefer the texture.
Serve the soup warm with the optional toppings/sides.

Recipe Note

The soup thickens a lot when chilled but once reheated it thins out again.

I avoid using too much salt as we usually eat it with olives which can be quite salty as well.

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