Yellow Split Pea Soup
Tumeric and Cumin give a kick and pump up the health benefits in this super soup
Servings: 6 people
Calories: 304kcal
Equipment
- immersion blender or food processor
Ingredients
- 16 oz bag of yellow split peas
- 1 tbsp extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 cups vegetable broth
- 4 cups water
- ¾ tsp tumeric
- ½ tsp cumin
- ⅛ tsp coriander
- ⅛ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 bay leaf
- 1 tbsp chopped fresh parsley optional
Instructions
- Add olive oil to large soup pot over medium heat
- add onions and carrots and saute until soft. Around 5-8 minutes
- rinse the yellow split peas and add to pot
- mix in tumeric, cumin, cayenne pepper, coriander, salt and pepper
- pour in vegetable broth and water and stir often until boiling. Make sure split peas aren't sticking to bottom of pot.
- reduce heat and add bay leaf
- simmer for 1½ hours stirring every 10 min or so until split peas are tender
- Remove bay leaf
- blend soup using an immersion blender or food processor.
- garnish with chopped fresh parsley if desired
Notes
Note: If soup is too thick add some more vegetable broth to thin it out.
Nutrition
Serving: 1person | Sodium: 640mg | Calcium: 63mg | Vitamin C: 5mg | Vitamin A: 3866IU | Sugar: 9g | Fiber: 20g | Potassium: 861mg | Calories: 304kcal | Saturated Fat: 1g | Fat: 3g | Protein: 19g | Carbohydrates: 52g | Iron: 4mg