Cawl Pys

Name: Cawl Pys
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Welsh
Ingredients: 300g yellow split peas, soaked overnight; 2 large leeks, sliced; 2 carrots, diced; 1 onion, diced; 2 celery stalks, diced; 1.2L vegetable stock; 2 bay leaves; 1 tsp ground cumin; Salt and black pepper; Fresh mint leaves for garnish

Cawl Pys (cowl PEES)

Welsh Pea Soup

⏱ Prep Time 15 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 235 kcal

A thick, warming split pea soup enriched with leeks and herbs, a staple of Welsh mining communities.

Nutrition & Info

Protein 14.0g

Carbs 38.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large saucepan stick blender ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fresh mint, olive oil drizzle

Accompaniments: crusty bread, Caerphilly cheese

Ingredients

300g yellow split peas, soaked overnight
2 large leeks, sliced
2 carrots, diced
1 onion, diced
2 celery stalks, diced
1.2L vegetable stock
2 bay leaves
1 tsp ground cumin
Salt and black pepper
Fresh mint leaves for garnish

Instructions

1
Drain the soaked split peas and rinse well.
2
Place split peas in a large saucepan with stock and bay leaves. Bring to a boil, skim any foam.
3
Add leeks, carrots, onion, celery, and cumin. Simmer for 45-50 min until peas are completely soft.
4
Remove bay leaves. Blend half the soup until smooth, leaving the rest chunky.
5
Season generously with salt and pepper.
6
Serve in warm bowls garnished with fresh mint leaves and a drizzle of olive oil.

💡

Did You Know?

Split pea soup was so common in Welsh mining towns that children were said to grow up thinking all soup was yellow.

Chef's Notes

Equipment Tips

large saucepan
stick blender
ladle

Garnishing

fresh mint, olive oil drizzle

Accompaniments

crusty bread, Caerphilly cheese

The Story Behind Cawl Pys

Cawl pys sustained generations of Welsh miners and quarry workers with its high protein content and low cost. Split peas were a pantry staple that could be stored indefinitely, making this soup a reliable standby in lean times. The addition of leeks gives it a distinctly Welsh character.

🕐 Traditionally enjoyed lunch 📜 Origins: 18th century

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