Curried Split Pea Soup
A little bit of curry adds some heat to put a new twist on this classic split pea soup recipe.
Servings 5 servings
Calories 256
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 cup (250 mL) chopped onion
- 2 cloves garlic, finely chopped
- 1 Tbsp (15 mL) yellow curry powder
- 1 1/2 cups (375 mL) dry green split peas
- 5 cups (1.25 L) water or sodium-reduced vegetable or chicken broth
- 1/2 tsp (2 mL) black pepper, more or less, to taste
- 1/4 tsp (1 mL) salt, more or less, to taste
Instructions
- Heat oil in large non-stick stockpot over medium/low heat. Add onion and garlic and sauté for 1-2 minutes, until onions are tender, not brown. Add curry powder and cook for another minute to release the oils in the spice.
- Add peas and water or chicken broth. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, about 45-50 minutes, stirring occasionally. Add pepper and salt, taste and adjust seasoning as desired.
- Purée the soup using an immersion blender in the pot or carefully transfer to stand blender until desired consistency is reached.
Nutrition
Serving Size: 0.2of recipe | Calories: 256 | Total Fat: 4g | Carbohydrate: 40g | Fibre: 5g | Sugars: 6g | Protein: 15g | Sodium: 113mg | Potassium: 658mg | Iron: 3mg