Green Spilt Pea Soup with Dill Coconut Cream

These green split peas make the most deliciously creamy and comforting soup. I love their beautiful green colour, although it’s a little subdued here because of the turmeric and paprika making a more golden hue.

This soup has everything I love, warming spices, a hint of chilli and a little coconut cream for depth of flavour and creaminess.

I’ve combined it here with a big swirl of lemony dill cream which I think pairs perfectly with the slightly earthy split peas.

I sourced the green split peas from the fantastic Hodmedods – and I really recommended them and their wonderful UK grown organic produce.

But if you can’t get your hands on them you can use yellow split peas or red lentils which of course don’t need pre-soaking before hand and speeds up the whole process.


  • You can swap the green split peas for yellow split peas/chana dal.
  • Or use split red lentils and remove the soaking part of the recipe.
  • Gorgeous is nutty rye bread or homemade soda bread
  • I love the cream dill coconut cream but other delicious toppings; Dukkah
  • Mint dip

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  35 minutes cook time


  • 200g green split peas
  • 1 large onion cut into strips 
  • 2 tbsp olive oil 
  • 1 tsp cumin seeds 
  • 1 tsp coriander 
  • 1 tsp turmeric 
  • 1 tsp paprika
  • 3 cloves garlic sliced 
  • 1 litre veg stock 
  • Big pinch sea salt to taste 
  • Black pepper 
  • Pinch red chillis 
  • 3 tbsp coconut cream or yogurt

Dill cream;

  • 2 tbsp coconut 
  • Juice 1/2 lemon 
  • 3 tbsp fresh dill 
  • Pinch sea salt flakes 
  • Drizzle extra virgin olive oil
  • More fresh dill


  1. Soak the split peas for 4 hrs or overnight then rinsed and drained.
  2. Firstly add the oil to a large frying pan and heat to a medium heat an fry the onion for 8-10 minutes until soft and caramelising.
  3. Now add the spices and stir to combine.
  4. Add in the garlic and stir for another few minutes.
  5. Now add the split peas and stock and simmer for 20-25 minutes until the peas are tender
  6. Add the coconut cream, salt, pepper and chilli to taste. 
  7. You can either serve it chunky like this, completely smooth or slightly blitzed I like did here.
  8. Just whiz up with a hand blender – but leave some texture in the soup.

To make the dill cream;

  1. Add all the to a jar and stir to combine.

To serve;

  1. Dollop generous amounts of dill cream on top of the soup.
  2. Optional extras – Extra virgin olive oil, fresh dill

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

1 Comment

  1. […] if you haven’t tried cooking with it before. I definitely suggest you try! Why not try my Green Split Pea Soup with Dill Coconut Cream or my Roast Carrot, Shallot and Butter Bean and Dill Salad with Olive […]

Leave a Comment

Recipe Tags: coconut dill soup split peas


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.