Menu

Easy assorted vegetables & split pea soup

Prep 15 min - Cook 70 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Super easy rocket salad with honey

Rocket is not to everyone’s taste. Some find it a bit bitter and the tang is just not worth the try. Give it a chance and you may find that you grow to love this taste. In our household we have a ¾ ratio of likes…

Rocket & baby spinach pesto salad

Lots of green power food with this salad. Mixing the baby spinach with the rocket neutralises the taste of rocket. Pesto and kalamata olives add an extra edge to the dish…

Easy quinoa tabouli

Traditional tabouli is made with Bulgar and served as part of a mezze (selection of dishes served with drinks or as starters to a main). We use tabouli as an addition to lunch or dinner in wraps…

Jasmine rice with curry & tricolour vegetables

A simple dish that is quick and easy to prepare. Adding the curry gives it a little extra heat, flavour and colour. With a light pan frying of the vegetables you get a nice crunch and the cashews…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…