Split Pea Soup

Prep Time
25 minutes
Cook Time
35 minutes


  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1/2 bunch spring onion, sliced

  • 1 potato, diced

  • 1 liter vegetable stock

  • 2 lbs. fresh peas

  • 1/2 small bunch mint

  • biscuits, baguettes or bread to serve


  1. Heat the olive oil and butter in the inner pot using the Sauté-then-Simmer® function.

  2. Once the butter has fully melted and the oil is hot, add in the spring onions and potatoes. Gently stir for 5 minutes while sautéing.

  3. Stir in the vegetable stock; the cooker will now automatically switch to simmer mode. Allow the soup to simmer until the potatoes are tender.

  4. Add in the peas and mint leaves and cook for an additional 5 minutes then turn off the cooker.

  5. Allow the mixture to cool then pour it into a blender or use a hand mixer to smooth out the texture of the soup.

  6. Pour the soup into 6 heat-safe bowls, garnish with more mint and sliced spring onions if desired and with biscuits on the side for dipping.