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Easy assorted vegetables & split pea soup

Prep 15 min - Cook 70 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
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Packed with vegetable punch with the added flavour of ginger and curry the split peas won’t know what hit them.  This is a quick and easy soup to make.  So don’t let the cooking time throw you it is very straight forward.  If you plan to use homemade stock add an extra 70 minutes to the preparation time.

Ingredients

  • 4 cups vegetable stock (homemade or packaged)
  • 1 large onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 tablespoon curry powder
  • 1/2 cup yellow split peas – rinsed, drained
  • 1 carrot – peeled, rinsed, diced
  • 1 zucchini – washed, diced
  • 1 cup button mushrooms – washed, sliced
  • 1 celery stick – washed, stringed, sliced in half length wise, diced
  • 1 tablespoon fresh ginger – peeled, rinsed, grated
  • 1 tablespoon olive oil

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Directions

  1. Prepare stock – if making homemade vegetable stock.  Prepare vegetables.
  2. In a large pot heat oil and add onion to cook over a low heat for 4 minutes.
  3. Add garlic and curry cook for 3 minutes.
  4. Add split peas, carrot, zucchini, mushrooms, celery and ginger cook for 3 minutes.
  5. Add the stock and bring to the boil, lower heat and simmer on low for 1 hour covered.
  6. With a food processor or blender, blend till smooth.  Serve.

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