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Indian Split Pea And Vegetable Soup

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Ingredients

Adjust Servings:
1 (10 ounce) package frozen spinach
1 cup split peas (yellow or green)
9 cups water
2 inches gingerroot peeled 1 piece chopped
1 3/4 teaspoons salt
2 tablespoons butter
1 jalapeno pepper seeded ribs removed minced
1/4 teaspoon turmeric
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin

Nutritional information

375.3
Calories
68 g
Calories From Fat
7.6 g
Total Fat
4 g
Saturated Fat
15.3 mg
Cholesterol
1182.7 mg
Sodium
63.2 g
Carbs
19.5 g
Dietary Fiber
8.5 g
Sugars
18.3 g
Protein
850g
Serving Size

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Indian Split Pea And Vegetable Soup

Features:
    Cuisine:

    Wonderful vege soup...so many recipes with 'ham' patueeee, yuck! LOL. But this was great, didn't have any spinach but used pumpkin and just about everything else. Loved the taste and yellow color from the Indian spices. Oh, used one package of Instant Noodles, cooked in a separate pot and spooned over each serving. My Son loved that!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Split Pea and Vegetable Soup,This is from one of my Food & Wine cookbooks. You can swap out the vegetables for whatever you have on hand. They say to serve this with a fruity Beaujolais.,Wonderful vege soup…so many recipes with ‘ham’ patueeee, yuck! LOL. But this was great, didn’t have any spinach but used pumpkin and just about everything else. Loved the taste and yellow color from the Indian spices. Oh, used one package of Instant Noodles, cooked in a separate pot and spooned over each serving. My Son loved that!,This is from one of my Food & Wine cookbooks. You can swap out the vegetables for whatever you have on hand. They say to serve this with a fruity Beaujolais.


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    Steps

    1
    Done

    Remove the Spinach from the Freezer. in a Medium Saucepan, Combine the Split Peas, 3 Cups of Water, the Unchopped Piece of Ginger, and Teaspoon of the Salt.

    2
    Done

    Bring to a Boil. Reduce the Heat and Simmer, Covered, Stirring Frequently, Until the Split Peas Are Tender, About 30 Minutes. Add More Water If Necessary to Keep the Peas from Sticking to the Pan.

    3
    Done

    Meanwhile, in a Large Pot, Melt the Butter Over Moderately Low Heat. Stir in the Chopped Ginger, Jalapeno, Turmeric, Coriander, Cumin Carrots, Potatoes, and the Remaining 1 Teaspoons Salt. Add the Remaining 6 Cups of Water.

    4
    Done

    Bring to a Boil. Reduce the Heat and Simmer, Stirring Occasionally, Until the Vegetables Are Almost Tender, About 10 Minutes.

    5
    Done

    Stir in the Spinach and Simmer 5 Minutes Longer.

    6
    Done

    Remove the Whole Piece of Ginger from the Cooked Split Peas and Then Stir the Split Peas Into the Soup. Simmer Soup For 5 Minutes, Stirring Occasionally.

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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