We warmed up today with homemade soup for lunch that provided nourishment and comfort all in one. I actually made the soup last week when I came across a partially used bag of yellow split peas in our pantry and decided to use it up in soup.
Split peas are an excellent source of dietary fiber and are a good source of protein. The soup tasted great topped with garlic-herb croutons that I made using leftover white bread ends from when we volunteered at St. Paul's Church pancake breakfast in Camden, NJ.
Recipe Yields 3 quarts and can be frozen
8 cups water
2 cups yellow split peas
3 apples, peeled and chopped
1 onion, chopped
2 celery sticks, chopped
1 carrot, chopped
1 clove garlic, minced
2 bay leaves
2 tablespoons (tblsp) yeast flakes*
1 tblsp Biryani curry paste*
1/2 teaspoon (tsp) salt
Putting it all together
In large stock pot, saute onion, celery and carrots until onion appears translucent. Stir in Bryani paste and minced garlic. In a hand held colander, rinse the split peas and remove any pieces that don't look right. Add peas and water to the sauteed veggies. Add bay leaves and apples. Simmer covered until peas are completely cooked and soft. Stir in salt and yeast flakes. Remove the 2 bay leaves. Puree using a hand held mixer.
Serve warm topped with garlic-herb croutons
* Biryani Curry Paste adds a blend of flavors: coriander, cumin, garlic, ginger, salt, red chili, tamarind, pepper, clove, cardamom, cinnamon and other spices. Yeast flakes are a vitamin fortified food product that adds flavor. I used it on the croutons too.
GardenCuizine Nutrition facts coming soon...