Need vegatarian recipe for yellow split pea soup......?!
Need vegatarian recipe for yellow split pea soup......?
Answers:
2 cups yellow split peas
6 carrots, shredded
3 potatoes, shredded
1 onion, chopped
3-6 cloves garlic, or to taste, chopped
Salt, pepper, dill weed to taste
Place all ingredients in large pot, cover with water, heat to boiling. Reduce heat and simmer 2-3 hours, or until peas are tender.
Serve over rice, or alone. Stir in plain yogurt for creamy soup, or place dollop yogurt on top to serve and sprinkle with dill weed.
Serves: One horde
Note: Feel free to use the spices you like. I just happen to really like dill weed! Thyme is also good.
Source(s):
http://www.cookingcache.com/soupsand/yel...
4-6 servings 1? hours 15 min prep
Change to: servings US Metric
2 tablespoons clarified butter (or 1 tbs each butter and olive oil)
1 large yellow onion, diced . 25 inch pieces
2 garlic cloves, minced
1 inch fresh ginger, minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground cumin
3 ground cloves
1 3/4 cups dry split yellow peas, soaked for 2 hours
1 celery heart, diced (two stalks)
2 medium carrots, diced
7 cups water or stock
1 lemon, juice and zest of, grated
1/2 cup plain yogurt (optional)
1/2 teaspoon turmeric (optional)
1/2 teaspoon paprika (optional)
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground cumin (optional)
1 pinch salt (optional)
Warm clarified butter or butter and olive oil in soup pot and add onion, garlic, ginger, bay leaf, and salt.
Add in cumin and cloves and cook on medium low for 3-4 minutes.
Drain peas and add them in along with celery carrots and the water or stock.
Bring to a boil then simmer until the peas have fallen apart, about 45 minutes.
Blend soup and add in more water or stock to achieve your desired consistency.
Season to taste with salt and the lemon peel and juice.
Serve soup on it's own or topped with the spiced yogurt.
For spiced yogurt simply whisk yogurt until smooth and add in all the optional spices stirring until it's all combined.
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Split Pea & Cumin Soup
Yield: 1
Ingredients
15 ml olive oil
1 onion; peeled and chopped
1 clove garlic; crushed
1 ts cumin seeds
100 g carrots; peeled and chopped
1 stick celery; chopped
150 g yellow split peas
850 ml vegetable stock
125 ml buttermilk
15 ml lemon juice
1 salt & freshly ground biack
-pepper
1 fresh coriander to garnish
Instructions
1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery
and saut, gently for 5 minutes. Stir in the split peas and cook for 2
minutes.
2. Add the stock, bring to the boil and then simmer for 35-40 minutes
until the peas are tender. Allow to cool slightly then pur,e in a food
processor or blender and return to the pan.
3. Add the buttermilk and lemon juice and season to taste. Heat through
gently, but avoid boiling. Garnish with fresh coriander and serve with
garlic bread.
GOOD LUCK!
Here's my own yellow split pea soup recipe. It can be made vegetarian by using vegetable broth (as noted), and by eliminating the ham or prosciutto:
http://240brick.blogspot.com/2005/12/yel...
I'm working on adding many more exclusively veggie recipes onto the blog.
yellow split pea soup
INGREDIENTS
1 tablespoon olive oil
1 Spanish onion, finely chopped
1 large carrot, finely chopped
2 ribs celery, diced
2 cloves garlic, minced
1/2 teaspoon ground mace
2 1/2 cups dried yellow split peas
5 cups vegetable stock
salt and pepper to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes.
Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.
Season with salt and pepper.