So my little girl has a cold and in the interest of giving her something nutritious to eat that she can also manage with a stuffy nose, we made some hearty Tomato, Split Pea and Bell Pepper Soup … Its Gluten, Wheat and dairy Free too

Tomato, Split Pea and Pepper Soup in the making...

Tomato, Split Pea and Bell Pepper Soup in the making…



  • 4 sweet bell peppers, cut into chunks
  • 140 g Cubed pancetta
  • 3 or 4 tomatoes cut in half
  • 150 g yellow split peas
  • 2 carrots, peeled and diced
  • 1 stick celery diced
  • 1 sweet potato diced
  • 6 spring onions diced
  • 1 garlic bulb (I used a smoked garlic bulb so we didn’t have to fry it first but you can use raw garlic too, just fry it with the carrots etc…)
  • 500 ml vegetable juice (I like Biona or James White Organic but you can use any that you prefer or just leave it out, but I think it would need a little bit of stock then)
  • 1 tin Italian chopped tomatoes
  • 1.5 L Boiling water
  • Salt and pepper to taste
  • 1 – 2 tsp Smoked Paprika
  • 1 tsp Dry Thyme
  • Olive Oil (approx 2 tbsp)


  • Preheat the oven to 200C. Place the pepper chunks, halved tomatoes and pancetta on a baking tray. Drizzle with a little olive oil (spray if you can so it’s light but covers the veg and pancetta) and sprinkle with smoked paprika, salt and pepper. Bake in the oven for 10 min at 200C then turn the temp down to 150C and continue to roast for another 15 – 20 minutes. Just watch that the pancetta doesn’t become too crispy!
  • While the peppers are roasting, place the carrots, spring onions, sweet potato and celery into a pot with about a tbsp of olive oil and gently fry for about 10 minutes until you see the sweet potato start to soften around the edges. Season the mix with salt and pepper and add the thyme.
  • Add the split peas to the carrot mix with the vegetable juice, tin of tomatoes and water. The split peas need about 40 – 45 minutes to cook on a gentle simmer. When the peppers, pancetta and tomatoes are ready from the oven, add them straight to the soup mix and continue to cook until the split peas are done.
  • Puree the soup to the desired consistency and serve with gluten free crisp bread or anything you like really, or just have it on its own 🙂
  • If you want to keep this vegetarian, it tastes great without the pancetta too.
Tomato, Split Pea and Bell Pepper Soup

Tomato, Split Pea and Bell Pepper Soup

Kept us warm and full too



About My Primal Corner

I'm just a Mom, doing my bit to raising healthy, happy kids while indulging a passion for food and travel. We follow and Paleo/Primal diet and keep dreaming about actually living the lifestyle.

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