A great make-ahead meal, you can store in the fridge for about a week or the freezer for a few months, just note that it will thicken, add broth when serving.
Before serving, if desired add fresh spinach and let wilt for a minute or two and enjoy lots of extra vitamins.
Ginger Spice Yellow Split Pea Soup
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium Yukon Gold potato not peeled, cut into chunks
- 3 garlic cloves minced
- 2 tablespoons freshly grated ginger
- 1 heaping tablespoon curry powder
- 1½ cups dried yellow split peas
- 6-7 cups cold water
- Kosher salt
- Freshly ground black pepper
- 4 whole wheat pitas toasted
- Garnishes: finely chopped flat leaf parsley 2 cups fresh spinach
Instructions
- Heat evoo in a large Dutch oven or saucepan, over medium high.
- Sauté onion, carrots, celery, and potato for 7 to 10 minutes, or until lightly browned and caramelized. Add garlic, ginger, and curry powder. Continue cooking for 2 minutes more to sear spices.
- Add peas and water. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 40 to 55 minutes, or until the peas are soft and fairly creamy.
- Using an immersion blender or standard blender, puree half the soup, leaving some texture (you want to have some chunkiness to the soup). Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and toasted pita.
Nutrition
Nutrition Facts
Ginger Spice Yellow Split Pea Soup
Amount per Serving
Calories
507
% Daily Value*
Fat
6.5
g
10
%
Sodium
432
mg
19
%
Carbohydrates
92.2
g
31
%
Fiber
26.5
g
110
%
Sugar
9.6
g
11
%
Protein
25.9
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
If I could cook like JG, I’d NEVER leave the house