Marfigs' Munchies

Adventures in vegan eats and feats

Stringy split green pea soup and a smoothie to go!

Leave a comment

Ok, before I get into the whole split pea soup side of things, let me sing the praises of a well-known vegan standard that I have studiously avoided til now: le smoothie. It’s something I decided to try out now that I have some spare time and have direct access to a kitchen (in case I was left starving half an hour later). I also have SO much spinach that I carefully prepared, and with the overflow of salad and mayo-free coleslaw as well, I had to come up with something to do with it all. Cue our hero!


As much as I have loved green produce and weird and wonderful looking foods, the idea of a breakfast smoothie has never really appealed to me because I have had my standard breakfast fare sorted out for the past few years. Why mess with what works? Because it’s delicious, that’s why. Also, nearly three hours after drinking my smoothie I am still stuffed! As in, I ate a stalk or two of celery to sate my oral fixation, which I severely regret, because now I’m even more full. That’s something my cereals never get right. I am converted, wooed and wowed all in one! More importantly, I finally (nearly a year to the day after being gifted with the thing!) learned how to use my blender, because I’m a luddite. 😀 No more!

profilecloseupres smoothietopsideres

The recipe I used comes from Angela over at Oh She Glows – her Classic Green Monster – and monster it is! I sort of gulped it down like an idiot because I figured it was something like a milky sludge that had to be guzzled, but in retrospect I think I need a ladylike straw to handle the quantity. I also used a little less than 1 banana and 1 TBSP of leftover papaya mush to finish off the lot. Thick, lovely, sweet and bursting with energy! I’ve been bouncing around since I drank it – how does one go back after such a thing? I suspect my days of cereals are numbered.

Anyhoo. Man-thing is slowly recovering from his stomach bug, but the one positive to come out of this is that he’s actually eating oats, which he normally claims to loathe. My secret mission is, of course, to slowly get him to try out new foods and even enjoy them (well, preferably). When we had just met he refused to eat tomatoes, cauliflower, broccoli, spinach, and even lettuce! Slowly but surely, but masking the food in other forms (e.g. cauliflower pizza, cabbage rolls, lettuce on burgers) he’s been transformed into this creature that actually enjoys the different manifestations of ingredients he would normal sniff and scoff at. I think I need an evil genius costume, because I certainly feel that way and glee gloatingly inside every time he takes a bit of something green!


Today’s dish is a stringy split green pea soup – I’ve been wanting to make such a soup for a long while now, and mostly for nostalgic reasons. It’s a rather popular dish in Finland, where I spent a goodly amount of time, and naturally it fits in perfectly between snowy blizzards outside and the warm fluff of the indoors. I often connect memories and food, and often get rather sentimental about the idea of cafés full of elderly Finns hunched over their thick pea soup. Sometimes there’s some sort of meat, but for obvious reasons I have omitted that in my version, and also made it less of a split pea sludge and more of a cross between that and a normal veggie soup. Still, the idea stands, and it is delicious!

soakedpeasresNB! Soak and rinse your split green peas overnight – the longer the better. This will cut down on cooking time as well!

Vegan split pea soup (approximately 6 cups/servings)


  • 1 cup split peas, soaked overnight then drained before use
  • 1 Knorr vegetable cube
  • 1 small onion, chopped
  • 3 cups shredded cabbage
  • 1 cup shredded zucchini
  • 2 carrots
  • 1 cup diced pumpkin
  • ½ cup mushrooms, sliced and diced
  • 2 vegan sausages, sliced
  • Tikka curry sauce 60ml
  •  4-5 cups water (for the veggie broth)
  • 2 cups chai tea


  1. Prepare your broth in one bowl and your chai tea in another with boiling water.
  2. Sauté the onion and carrots in large saucepan until onion translucent.
  3. Add the rest of the liquid (except tikka sauce) with the split peas, as well as the cabbage, zucchini, pumpkin and mushroom.
  4. Bring to the boil for approximately 10-15 minutes.
  5. Simmer over low heat with the lid on for 40-50 minutes until the peas are mushy and tender.
  6. In a pan, chop up the sausage into inch-thick slices and dry-heat them ‘til slightly charred.
  7. Pour the tikka sauce into the pea soup and add the sausages, stirring and simmering for another 10 minutes. 

topsoupres soupyspoonres

May I also point out my pretty new soup bowls? We went to Hospice the other day to donate printers, leather chairs and the lot. Whilst there I decided to stock up on super cheap crockery to take snaps in – it’s a very expensive hobby stepping into these “home” shops which are filled with evil, super tempting items. There are so many antique stores around in our area, so if the heat doesn’t blast me to ashes I’ll be making some stops here and there this week 😀


Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s