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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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This is really just a combination of a couple of different recipes. I made this for my husband last year when he got swine flu. We both ate it. He got over the flu in just three days and I managed to avoid getting sick. Ingredients:
1 lb split peas (yellow or green) |
4 cups strongly flavored vegetable stock |
3 cups water |
1 large white onions or 1 large yellow onion |
1 red peppers or 1 yellow bell pepper, diced |
2 stalks celery, diced |
1/2 cup carrot, diced |
2 garlic cloves |
1 tablespoon ginger |
1 tablespoon curry powder |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1 tablespoon garam masala |
1/4-1/2 cup lite coconut milk |
olive oil |
Directions:
1. Wash and sort the split peas.
2. Place the split peas, water, vegetable stock, 1 garlic clove, 1/2 the yellow or red bell pepper, 1/2 the onion, 1 stalk celery, 1/4 cup carrot, 1/2 the ginger, 1/2 the paprika, the cayenne pepper, and 1/2 the curry powder in a crock pot.
3. Cook until the split peas are soft (about 3 to 4 hours on high, about 6 hours on low).
4. In a heavy bottomed pot place the olive oil. Saute the remaining onion and second clove of garlic until translucent.
5. Add the remaining vegetables and saute until crisp tender, about 3 minutes.
6. Add the cooked split peas, remaining spices, and coconut milk. Bring to a low boil.
7. Puree the soup in a food processor until smooth (optional).
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