Curried Yellow Split Pea Soup…with options

You might notice that I love to make soups.  That is partly because they are warming, nutritious, and delicious.  It’s also partly because they nearly always yield more than one meal.  As much as I thrive on time in my kitchen, I try to reserve my cooking times to when I can be spacious and creative and really enjoy what I am doing.  Sometimes that doesn’t jive with our meal times.  This is another reason why I love soup.  It can be cooking itself all night or day in my crockpot, or I can whip it up quickly in my pressure cooker, or it can be sitting in the refrigerator, flavors blending and enhancing as it awaits the next meal. 

Personally, I don’t mind eating a meal I love over and over, but I know others who don’t want to eat the same thing twice.  Another bonus with soup – you can add new ingredients, or even blend two separate soups for a completely different meal.  A soup can also look really different depending on how it’s presented (one day as a one-pot meal, another day as a cup of soup alongside other side dishes).     

  • 3-4 Tablespoons ghee or extra virgin olive oil
  • 1 yellow onion, minced
  • 1 leek, sliced
  • 3 stalks celery, diced
  • 1 clove garlic, minced
  • 1 Tablespoon minced ginger
  • 2 cups yellow split peas (I like to soak them for at least a few hours, then rinse before adding them to the soup)
  • 7-8 cups water, plus additional water as needed
  • 1-2 Tablespoons curry powder
  • pinch cayenne, if desired for heat in addition to your curry
  • 1 teaspoon salt, or more to taste
  • pepper, to taste

Variations:

  • Add chopped greens and basmati rice.
  • Add mixed vegetables and a grain, plus some strained tomato.
  • Mix this soup with Curried Winter Squash Soup and add some chopped greens and basmati rice.
  • Mix with leftover vegetable soup and add some quinoa. 
  • Serve in a small cup, along with quinoa and green peas sauteed in ghee and some naan or bread with avocado.
  • Serve in a small cup alongside basmati rice, mixed cooked vegetables, and a salad.
  • Create your variation, then put a jar of soup in the freezer for a quick meal another day.

Heat a pressure cooker or large soup pot to medium and add ghee or olive oil.  Saute onions until lightly browned, then add leeks and continue to cook until they begin to brown.  Stir in celery, garlic, and ginger and cook another minute or two.  Add split peas, water, curry powder and cayenne.  If using a pressure cooker, cover and bring to high pressure, then cook for about 20-25 minutes or until split peas have completely broken down and soup is smooth.  If using a soup pot, cook partially covered for several hours adding water if necessary.  Add salt, pepper, and any optional ingredients and enjoy!  With leftovers, add additional optional ingredients and enjoy again!!

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