Curried Split Pea Soup with (Garlic Croutons) Recipe

Curried Split Pea Soup with (Garlic Croutons) Recipes

Ingredients :

8 cups vegetable stock

2 cups yellow split peas

1 cup minced onion

2 garlic cloves, minced

1 tsp curry powder

1/2 tsp turmeric

1 tbsp black peppercorns

12 whole cloves

1 bay leaf

1 tsp mustard seeds

1/2 cup nonfat plain yogurt

2 tbsp lemon juice

freshly ground black pepper


nonfat plain yogurt, for garnish

garlic croutons

cilantro, for garnish

Method :

In a large saucepan, combine the vegetable stock, peas, onion, garlic, curry powder, and turmeric. In a piece of cheesecloth, tie together the peppercorns, cloves, bay leaf, and mustard seeds. Add the spice bag to the saucepan and bring to a boil. Reduce the heat and simmer, covered, 45 minutes to 1 hour, or until the peas are just tender. Squeeze the liquid from the spice bag and discard it.

Cool the soup a bit, then process in a blender, process to a coarse rather than smooth puree. Return the soup to the saucepan. Just before serving, heat through and stir in the yogurt and lemon juice. Season to taste with pepper and salt. Garnish each serving with a dollop of yogurt, a few toasted garlic croutons, and chopped cilantro.

Garlic Croutons

Rub roasted thin slices of country or sourdough bread with the cut side of a garlic clove. Cut each slice into small cubes. Small baguette slices are pretty when left whole. For a more intense garlic flavor, press the garlic through a garlic press and puree with a small amount of salt before rubbing into the toasts.

Serves 6-8

Split peas take on a whole new dimension in this subtly spiced Indian soup. It can be prepared and refrigerated up to 2 days ahead of time or frozen for up to 2 months. Do not add the yogurt or lemon juice until reheating it.


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