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 of your rice cooker using the Sauté-then-Simmer® function.
  2. Once the butter has melted and the oil is hot, add the sliced spring onions and diced potatoes. Sauté for about 5 minutes, stirring gently.
  3. Pour in the vegetable stock. The cooker will automatically switch to simmer mode. Allow the soup to simmer until the potatoes are tender.
  4. Add the fresh peas and mint leaves to the pot. Cook for an additional 5 minutes, then turn off the cooker.
  5. Allow the mixture to cool down a bit, and then carefully transfer it to a blender or use a hand mixer to blend until smooth.
  6. Pour the blended soup into 6 heat-safe bowls.
  7. Garnish the soup with more fresh mint leaves and sliced spring onions if desired.
  8. Serve the pea soup with biscuits, baguettes, or bread on the side for dipping and a delightful meal.