Turnip and Split Pea Soup

One of my very favourite vegetable is turnip – I love it roasted, mashed or boiled. It is such a delicious vegetable that melts in your mouth… I can never get enough of it.

During a traditional Newfoundland Sunday dinner, I usually fill half my plate with my 2 favourite items: mashed turnips and pease pudding (which consist of mashed yellow split peas). Since I love so much these two vegetables, I thought I would blend them together in a hearty winter soup. It is such a great meal on a cold evening!


Turnip and Split Pea Soup
Prep time
Cook time
Total time
This hearty soup is perfect for a cold winter night.
Serves: 10
  • 1 large turnip
  • 2 potatoes
  • 1 onion
  • 3 cloves garlic
  • 1 cup yellow split peas
  • 6 cups water
  • 1 tablespoon grape seed oil
  • 1 tablespoon savoury
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. Cube all the vegetables into large chunks - you don't have to apply yourself to make them all equal or small since the vegetables will eventually be blended.
  2. In a large pot, sauté the onion in grape seed oil over medium heat.
  3. When the onion is softened, add the potatoes, turnip, garlic, peas, water and seasoning.
  4. Bring to a boil, then turn down on medium heat and simmer for about 1 hour, until the peas are fully cooked.
  5. Blend with a hand blender until fairly smooth (I like to leave a few small chunks in that soup to remind me of the Newfoundland Sunday dinner, but if you like it really smooth, you can blend it in a high speed blender). If you see that the soup is too thick once blended, add a bit of water and stir until you reach the desired consistency. The amount of water left really depends on the size of your vegetables. I like this soup fairly thick and I added an extra ⅓ cup water after blending.
  6. Serve warm and sprinkle with fresh parsley. Enjoy!



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