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Photo of Split pea, apple and chicken sausage soup by WW

Split pea, apple and chicken sausage soup

Total Time
55 min
15 min
40 min
Adding apple to this split pea soup adds a wonderful burst of fresh sweetness to a hearty winter staple.


Olive oil

1 tbs

Extra lean chicken sausage(s)

300 g

Brown onion

1 medium, finely chopped


1 whole, thinly sliced


1 stick(s), finely chopped


1 medium, finely chopped

Green apple, unpeeled

1 medium, finely chopped

Dried green split peas

½ cup(s), rinsed, drained

Chicken stock

4 cup(s)

Lemon juice

1 tbs

Fresh coriander

¼ cup(s)


  1. Heat half the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 5–7 minutes or until cooked through. Transfer to a plate. Thickly slice.
  2. Heat remaining oil in same pan over medium heat. Cook onion, leek, celery, carrot and apple (see tip), stirring, for 5–7 minutes or until softened. Add split peas, 2 cups (500ml) water and stock and bring to the boil.
  3. Reduce heat and simmer, uncovered, for 25 minutes or until peas are tender. Stir in juice.
  4. Using a stick blender, blend soup until almost smooth. Serve topped with sausage and coriander.


TIPS: Reserve a little of the apple and place in a small bowl with a little lemon juice. When ready to serve, drain apple and sprinkle over the soup with the coriander. Store any leftovers (without coriander) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.