Real Food Daily - Curried Yellow Split Pea Soup Recipe
Okay, because I’m nice and wanted to share the awesome soup love, I emailed Ann Gentry, the author of the Real Food Daily cookbook, and asked for permission to post the amazing Curried yellow Split Pea Soup recipe on my blog, the one that I had made earlier for J’s family. Why? Because it is the best soup I have ever had - rich, warming and delicious! Ann Gentry was happy to oblige, so here is the recipe copied verbatim from the book (I just added some formatting so it would post properly). For my customization I added a bunch of collard greens to the recipe, but it would be just as good without.
Reprinted with permission from “The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian” by Ann Gentry. Copyright 2005 Ten Speed Press, Berkeley CA:
Curried yellow split pea soup
Everyone loves split pea soup. So I just played around with a traditional recipe by using yellow split peas instead of the standard green, and then upped the flavours with an exotic curry touch. This soup is even more delicious the day after it is made, since the spices have had more time to meld.
- 8 cups vegetable stock or water
- 2 cups yellow split peas, picked through and rinsed
- 1 bay leaf
- 1 (2-3 inch) piece of kombu
- 1 large onion, finely chopped
- 4 stalks celery, finely chopped
- 2 large carrots, peeled and finely chopped
- 1 large parsnip, peeled and finely chopped
- 1 cup diced seeded peeled butternut squash
- 1 tbsp curry powder
- 2 tsp sea salt
- 1 tsp ground cumin
- 2 tbsp thinly sliced fresh mint leaves
- Combine the stock, split peas, bay leaf and kombu in a heavy stockpot. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 45 minutes, or until the split peas are just tender and falling apart. Add the onion, celery, carrots, parsnip, squash, curry powder, salt, and cumin and return to a simmer over high heat. Decrease the heat to medium-low and simmer uncovered, stirring occasionally, for 40 minutes or until the vegetables are tender and the soup is thick. Season to taste with more salt, if desired.
- Ladle the soup into bowls. Sprinkle the mint over and serve.
- The soup will keep for 2 days, covered and refrigerated. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.