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yellow split pea soup

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Yellow Split Pea Soup

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.

Ingredients :
  • 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 oi
  • 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
Directions :
  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.
  2. Make the Coconut Topping: While the soup is simmering, lightly crush fennel and mustard seeds.
  3. Mash soup with a potato masher to break up the peas or blend partially using an immersion blender. Season with salt, to taste.
  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).
  5. Serve with soup with spiced coconut.
  6. Make the Coconut Topping: Feel free to double this recipe for freezer meals all week long!

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