meatless monday ~ split pea soupPosted: April 22, 2013
After a few weeks of summer like temperatures, a cold front moved through Friday night bringing rain, wind, and much cooler temps. The perfect opportunity to squeeze in one more hearty soup before it gets too hot. We ate it with sliced pears & crusty whole wheat rolls.
SPLIT PEA SOUP w/ a touch of curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 teaspoons minced garlic
- 4 large carrots, diced
- 4 stalks celery, chopped
- 3 new potatoes, chopped into 1/2 pieces
- 1 box (32oz) vegetable broth
- 36 oz water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons curry powder
- 1 pound dried split peas, throughly rinsed
- plain yogurt for serving (optional)
In a large stockpot, heat the oil over medium heat. Add the onions & garlic and sauté for several minutes while you chop the carrots & celery. Add the carrots & celery and sauté the mixture while you chop and then add the potatoes.
Add the veggie broth, water, salt, pepper, curry, and split peas and bring to a boil. Reduce the heat & simmer, partially covered, for 45ish minutes until the peas are very soft.
Using an immersion blender, blend the soup. Blend well for a more pureed texture, or just briefly for a chunkier texture.
Serve it hot, stirring in a spoonful of yogurt if desired.
I like to use a few handfuls of crinkle cut or shredded carrots to save time.
recipe very slightly adapted from one in The Six O’Clock Scramble by Aviva Goldfarb