Yellow Split Pea Soup PT75M https://img3.cooker-king.com/201907/2019/1031/6b/7/023216/300x200x90.jpg It starts with the usual veg, but I decided to add some whole spices. And, y’all, the difference is incredible. I personally do not eat this soup the first night I make it. I like to let the spices mull about and create some killer flavor. And, if you truly want to be like me, you can make a double batch and keep individual portions in your freezer. I like to use these containers so I can just pop out one little dish, stick it in the microwave and BOOM instant dinner. 2 servings Ingredients: cilantro or chopped scallion, for serving salt 1/4 cup dried unsweetened flaked coconut 1 tbsp. coconut oil 1/2 tsp. mustard seeds 1/2 tsp. fennel seeds 6 cups veggie stock + 2 cups water 12 oz. yellow split peas pinch red pepper flakes 1 tsp. fenugreek leaves (optional) 2 tsp. yellow curry powder 1 tsp. mustard seeds 1 tsp. fennel seeds, crushed 1 tbsp. grated fresh ginger salt + pepper 3-4 large carrots, peeled and chopped 1 medium red onion, chopped 1 tbsp. coconut oil

    Yellow Split Pea Soup

    3.8

    ( By Ellie )

    It starts with the usual veg, but I decided to add some whole spices. And, y’all, the difference is incredible. I personally do not eat this soup the first night I make it. I like to let the spices mull about and create some killer flavor. And, if you truly want to be like me, you can make a double batch and keep individual portions in your freezer. I like to use these containers so I can just pop out one little dish, stick it in the microwave and BOOM instant dinner.
    01 Information
    • Grade easy
    • Serving 2 servings
    • Prep Time 15 Mins
    • Cook Time 60 Mins
    • Total Time 75 Mins
    02 Ingredients
    • Spiced Coconut Topping
      • cilantro or chopped scallion, for serving
      • salt
      • 1/4 cup dried unsweetened flaked coconut
      • 1 tbsp. coconut oil
      • 1/2 tsp. mustard seeds
      • 1/2 tsp. fennel seeds
    • Soup
      • 6 cups veggie stock + 2 cups water
      • 12 oz. yellow split peas
      • pinch red pepper flakes
      • 1 tsp. fenugreek leaves (optional)
      • 2 tsp. yellow curry powder
      • 1 tsp. mustard seeds
      • 1 tsp. fennel seeds, crushed
      • 1 tbsp. grated fresh ginger
      • salt + pepper
      • 3-4 large carrots, peeled and chopped
      • 1 medium red onion, chopped
      • 1 tbsp. coconut oil
    03 Method
    • Step 1
      Heat coconut oil in a large heavy pot over medium heat. Add onion, carrots and a huge pinch of salt. Cook until tender, approximately 5-6 minutes. While cooking, lightly crushes fennel seeds with a chef's knife so the seeds are fragrant. Once the vegetables are tender, add crushed fennel, mustard seeds, curry powder, and ginger. Stir until the spices become fragrant, about a minute. Add the split peas and stir to coat with the spices. Add broth and water and stir to combine. Bring to a boil, then down to a simmer. Cook until the peas are tender, approximately 50-55 minutes. If the soup looks too thick, feel free to add more water or broth to thin it out.
    • Step 2
      Make the Coconut Topping: While the soup is simmering, lightly crush fennel and mustard seeds.
    • Step 3
      Mash soup with a potato masher to break up the peas or blend partially using an immersion blender. Season with salt, to taste.
    • Step 4
      Make the Coconut Topping: Heat oil in a small skillet over medium heat. Cook coconut flakes and spices, stirring constantly until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
    • Step 5
      Serve with soup with spiced coconut.
    • Step 6
      Make the Coconut Topping: Feel free to double this recipe for freezer meals all week long!
    04 Author
    Ellie Ellie
    1078 Recipes

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