This soup is so simple to prepare and all you really need is a salad to go with, bread or other sides are optional. The first night we had some veggie samosas (from the freezer) and a green salad. Tonight we had leftovers over some rice - the soup thickens up a bit so it is more like a dal or stew - with a green salad.
Cream of Curried Vegetable and Split Pea Soup Recipe
Makes 6 servings
|4||T ghee |
|1||T curry powder (My favorite is Penzeys Spices' Sweet Curry powder - not spicy at all but wonderful flavor) |
|1/2||cup onion, finely chopped|
|1/2||cup carrots, finely chopped|
|1/2||cup celery, finely chopped|
|3/4||cup fresh tomatoes, finely pureed (or 1/2 cup canned tomato puree)|
|3||cups cooked split peas|
|1/4||tsp black pepper|
|2||tsp coarse salt, or to taste|
|1/2||cup fat free evaporated milk|
- Heat the ghee in a 3 or 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the tomatoes, split peas, pepper and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). Add enough milk to mellow and velvetize the soup as well as thin it.
- Heat the soup thoroughly and serve garnished with chopped fresh coriander (cilantro), if desired.
Read more (and for nutrition info): http://caloriecount.about.com/cream-curried-vegetable-split-pea-recipe-r278626#ixzz0V6KU20Fh
If you need some help on how to cook the split peas, check out http://startcooking.com/blog/560/How-to--Beans--Split-Peas-and-Lentils
It really doesn't take too long, and you can always cook up a larger batch and throw some in the freezer for another day. Alternatively, cook up what you need for the soup a day in advance to make the prep even faster when you are ready to make the soup.
Check out Julie Sahni's book for many more delicious-sounding vegetarian recipes. She also has a number of other Indian cookbooks, both vegetarian and non.