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Split pea soup with Toulouse sausages and whole wheat bread

An everyday dish for 2, ready in 65 minutes, around $4.31 a serving. People actually plan it with Popotam, and it's in season in October.

65mintotal
≈ $4.31a serving
981kcalper serving
40gof protein
In season in OctoberFreezes well
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Split pea soup with Toulouse sausages and whole wheat bread, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Peel and chop the veggies

    Peel the onion and carrots. Finely slice the onion and cut the carrots into small dice.

  2. Sauté the veggies

    Heat 1 tbsp of olive oil in the saucepan over medium heat. Add the onion and carrots, and sauté for 5 min, stirring.

  3. Add the split peas and water

    Rinse the 55 g of split peas and tip them into the saucepan with 1 tsp of thyme and 600 ml of water. Bring to a boil over high heat.

    Tip · Dried split peas don't need soaking, but rinse them well and pick out any little stones before adding them.

  4. Cook the soup

    Turn down to low, half cover and simmer for 40 min. Stir now and then and add a little water if it gets too thick.

  5. Cook the sausages

    During the last 20 minutes of the soup, cook the 4 sausages in the skillet over medium heat, with no added fat. Turn them often: they should be browned all over and cooked through, with no pink left (70 °C minimum).

    Tip · Don't prick the sausages with a fork, they'd lose their juices. Cut one in half to check the center isn't pink.

  6. Blend and season

    Blend the soup to the texture you like, or roughly mash it. Season with salt and pepper to taste.

  7. Toast the bread

    Toast the 2 slices of whole wheat bread in the emptied skillet, 1 to 2 min per side, until golden.

  8. Serve

    Ladle the soup into two bowls. Put 2 sausages in each bowl or on the side, with 1 slice of toast.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 981 kcal. 14% comes from carbs, 16% from protein and 67% from fat.

35 gCarbs
40 gProtein
73 gFat
Per serving (the dish for 2, divided by 2)
Energy981 kcal
Protein39.8 g
Carbs35.2 g
of which sugars9.8 g
Fat72.8 g
of which saturated fat26.2 g
Fiber13.1 g
Salt4.7 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $4.31 a serving, adding up the average prices of the ingredients you need to buy.

≈ $8.63for 2 people
≈ $4.31a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

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