Soup shows up on my menu year around and even more so when the weather gets cooler. There is something so satisfying and comforting about a bowl of steamy hot soup. This Curried Split Pea Soup has quickly become one of my favorites. In fact I have made it 4-5 times already but for various reasons it never got photographed! Its an unusual twist on split pea soup with the choice of Indian spices like curry, ginger, fennel and cumin seeds giving it a fresh new flavor. The black mustard seeds are optional and the first two times I made it without them. I came across some black mustard seeds at Whole Foods and I do think they are nice addition to the soup.
When I went to the store to get the ingredients for this soup I had it in my head that it called for yellow split peas but when I got home and prepared to make it I realized the recipe said green split peas. Oh well, I used the yellow split peas and since it turned out so fabulous that is how I continue to make it. Although this is a pressure cooker recipe I am sure you could also make it in a slow cooker. It comes from a fantastic new cook book I purchased called Great Vegetarian Cooking Under Pressure by Lorna Sass. I am loving my pressure cooker - it is so easy to use and makes quick work of getting a tasty nutritious meal on the table.
It’s not spicy hot from the curry powder at all. I would say the flavor is more delicate and mellow with a slight sweetness from the whole fennel seeds. If you don’t already have these spices in your cupboard go ahead and get them as this recipe most likely will be a repeater in your house. I seem to make it once a week and it disappears quickly! I made this for my mom and dad and they loved it. You can substitute parsnips for the carrots and stir in some chopped spinach, chard or kale at the end if you want to boost the nutrition even more. I like to top it with some fresh cilantro.
Curried Split Pea Soup
- 1 tablespoon water, or vegetable oil
- 1 teaspoon each whole cumin, whole fennel seeds and optional – whole black mustard seeds
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon minced garlic
- 2 cups coarsely chopped onion
- 3 large carrots, diced
- 6 cups boiling water
- 2 cups split peas – yellow 0r green, picked over and rinsed
- 2 tablespoons mild curry powder
- salt to taste if desired or add fresh lemon juice – I don’t use either one
- fresh cilantro for garnish – optional
Pressure Cooker Instructions;
Heat the water or oil in the pressure cooker using the saute setting, add the cumin, fennel and black mustard seeds and stir for 5-10 seconds. Stir in the ginger, garlic and onions, stirring frequently cook for 1-2 minutes. Add carrots, boiling water, split peas and curry powder. Give it a good stir making sure to scrape the bottom of the pan to remove any onions and seasoning that might be stuck.
Lock the lid in place. Cook for 6 minutes on high pressure. For a hearty texture use the quick release for a smoother texture let the pressure come down naturally. Add salt or fresh lemon juice if desired. Garnish with fresh cilantro – optional.
Slow Cooker Instructions;
Note that I have not made this recipe in the slow cooker but I have made many other split pea soup recipes this way with good results.
Heat water or oil in a non stick skillet, add cumin, fennel and black mustard seeds stir for 5-10 seconds. Stir in the ginger, garlic and onions, stirring frequently cook for 1-2 minutes. Put mixture into your slow cooker, add carrots, boiling water, split peas and curry powder. Give it a good stir, put lid on slow cooker. Cook on high for 4 hours or low for 8 hours. Add salt or fresh lemon juice if desired. Garnish with fresh cilantro – optional.
Yield: 6 Servings
Nutritional Information (using water not oil)
Per Serving; 190 Calories, o.9 g Fat, 0 mg Cholesterol, 40.7 g Sodium, 45.5 g Carbs, 18.4 g Fiber, 14.8 g Protein
Recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass
Brrrr – it was a chilly 47 degrees when we walked this morning and I had to break out the mittens! We quickly warmed up but that cold air is a shocker to the system. Do we burn more calories when we walk in the cold? I hope so. Even once it gets cold we continue to walk outside and just add more layers. We have even been known to walk in the rain!
The goats are back along side our walking trail! Everyday they get moved to a new location as they eat down the wild grasses along the bike/walk trail. They are amazingly quiet and are so busy eating they don’t seem to notice us at all. It’s kind of fun to see them every morning so I am sure we will miss them once their work is done.
I hope you are having a great week!
Add your comment or feel free to ask me a question.
Split Pea Soup – love it or hate it?
Does your exercise routine change with the weather?