Yellow Split Pea Soup

By Ellie

2 Person

75 Minutes

0 Calories

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

Spiced Coconut Topping

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

Soup

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 oil

Method

01

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.
02

Make the Coconut Topping: While the soup is simmering, lightly crush fennel and mustard seeds.
03

Mash soup with a potato masher to break up the peas or blend partially using an immersion blender. Season with salt, to taste.
04

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).
05

Serve with soup with spiced coconut.
06

Make the Coconut Topping: Feel free to double this recipe for freezer meals all week long!

Related Tags

Yellow Split Pea Soup

4.7

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

Spiced Coconut Topping

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

Soup

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 oil

03 Method

Step 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.

Step 2

Make the Coconut Topping: While the soup is simmering, lightly crush fennel and mustard seeds.

Step 3

Mash soup with a potato masher to break up the peas or blend partially using an immersion blender. Season with salt, to taste.

Step 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).

Step 5

Serve with soup with spiced coconut.

Step 6

Make the Coconut Topping: Feel free to double this recipe for freezer meals all week long!

04 Author