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 and blend until desired consistency is reached. Serve hot with crusty bread.
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