Curried Yellow Split Pea Soup
February 4, 2008
From The Real Food Daily Cookbook
Note: Kombu is seaweed and when added to the cooking liquid of legumes it enhances digestibility.
I have made this soup using 1 medium butternut squash and leaving out the carrot and parsnip. This soup is delicious the next day.
Ingredients:
- 8 cups vegetable stock or water
- 2 cups yellow split peas
- 1 bay leaf
- 1 (2-3 inch) piece Kombu
- 1 large onion finely chopped
- 4 stalks celery finely chopped
- 2 large carrots, peeled and finely chopped
- 1 large parsnip, peeled and finely chopped
- 1 cup diced, seeded, peeled butternut squash
- 1 tbsp curry powder
- 2 tsp sea salt
- 1 tsp ground cumin
Directions:
Combine the stock, split peas, bay leaf, and kombu in a heavy stock pot. Bring to simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover, and simmer, stirring occasionally for 30 minutes or so, until split peas are falling apart. Add onion, celery, carrots, parsnip, squash, curry powder, salt and cumin and return to simmer over high heat. Decrease the heat to medium-low and simmer uncovered, stirring occasionally for 30 minutes or so, until vegetables are tender and soup is thick. Season to taste with more salt if desired.
The soup will keep for 2 days, covered and refrigerated.
Serves 6 to 8
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