Curried Split Pea Soup
A little bit of curry heat puts a new twist on this classic split pea soup recipe.
- Pulse
- Peas
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Makes
- 5 servings
Nutrition
- Serving Size 1/5 of recipe
- Calories 256
- Fat 4 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 40 g
- Fibre 5 g
- Sugars 6 g
- Protein 15 g
- Sodium 113 mg
- Potassium 658 mg
- Folate 170 mcg
- Iron 3 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 cup (250 mL) chopped onion
- 2 cloves garlic, finely chopped
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 1/2 cups (375 mL) dry green split peas
- 5 cups (1.25 L) water or sodium-reduced vegetable or chicken broth
- 1 Tbsp (15 mL) yellow curry powder
Directions
Heat oil in large non-stick stockpot over medium/low heat. Add onion, garlic, salt and pepper. Saute for 1-2 minutes, until onions are tender, not brown.
Add peas, water or chicken broth and curry powder. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, approximately 45-50 minutes, stirring occasionally. Adjust seasoning as needed. Purée the soup using an immersion blender in the pot or carefully transfer to stand blender until desired consistency is reached.
Yummy