Guyanese Split Pea Soup with Dumplings and Butter
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g yellow split peas
- 2 carrots, sliced
- 20 g butter
- 1 onion
- 2 garlic cloves
- 100 g self-raising flour
- 2 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 368 kcal
- Protein
- 17.7 g
- Carbohydrate
- 58.4 g
- of which sugars
- 7.3 g
- Fat
- 5.4 g
- of which saturates
- 2.8 g
- Fibre
- 9.5 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split peas and melt the butter with a little oil, then fry the sliced onion and crushed garlic for 5 minutes.
- 2
Add the split peas, carrots, thyme sprigs and 1 litre water, and bring to a simmer.
- 3
Cover and cook for 30 minutes until the split peas are tender.
- 4
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings. Drop into the soup and cook for 10 minutes until they float.
- 5
Lift out the thyme sprigs and ladle the soup into bowls.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.