Dive into the vibrant world of flavors with this comforting and incredibly delicious vegan yellow split pea soup. Bursting with the warm spices of India, this recipe transforms a humble ingredient into a culinary masterpiece. Forget bland and boring; this soup is a symphony of aromatic turmeric, pungent cumin, and warming ginger, all perfectly balanced to create a truly satisfying meal. It’s hearty enough for a chilly evening yet light enough to enjoy any time of year. The vibrant yellow hue is as enticing as the rich, creamy texture, promising a taste experience that will leave you wanting more.
This recipe beautifully marries the simplicity of a classic split pea soup with the exotic complexity of Indian spices. Whether you're a seasoned vegan chef or a curious newcomer to plant-based cooking, this recipe is approachable and easily customizable to your spice preference. Ready to create your own bowl of warming goodness? Let's get started with the step-by-step guide below.
Tools Needed
- pots
- mixing spoon
Ingredients
- Yellow split peas: 1 pound
- Extra virgin coconut oil: 4 tablespoons
- Minced garlic: 1 heaping tablespoon
- Minced ginger: 1 heaping tablespoon
- Green cardamom pods: 2-3
- Ground cumin: 1 teaspoon
- Ground cinnamon: ½ teaspoon (or less)
- Freshly ground nutmeg: a pinch
- Chopped onion: 1 heaping cup
- Chopped carrot: 1 heaping cup
- Chopped celery: 1 heaping cup
- Water: 2 quarts (approximately)
- Salt: to taste
- Parsley: for garnish (optional)
- Onion relish: for garnish (optional)
Step-by-Step Instructions
Step 1. Prepare the Split Peas and Aromatics
- Rinse 1 pound of yellow split peas until no foam appears. Cook them separately in a pot with plenty of water.
- In another pot, melt 4 tablespoons of coconut oil.
- Add 1 heaping tablespoon each of minced garlic and ginger. Sauté briefly.
- Add 2-3 green cardamom pods, 1 teaspoon ground cumin, ½ teaspoon (or less) ground cinnamon, and a pinch of freshly ground nutmeg. Stir and let the spices sizzle.
- Add 1 heaping cup of chopped onion and sauté until translucent.
Step 2. Sauté Vegetables and Simmer
- Add 1 heaping cup each of chopped carrots and celery. Sauté for a few minutes until slightly softened.
- Add about a quart of water to the pot with the vegetables. Bring to a boil and cook until the vegetables are tender.
Step 3. Combine and Finish
- puree the soup for a smoother consistency.
- Season with salt to taste. Add salt towards the end of cooking.
Step 4. Serve
- Serve in small bowls, garnished with parsley and/or onion relish (optional).
Read more: Global Thanksgiving: Easy Indian Spiced Butternut Squash Soup
Tips
- Skim off any foam that forms while cooking the split peas to prevent boiling over.
- Adjust the amount of ginger to your preference.
Nutrition
- Calories: 600
- Fat: 28g
- Carbs: 80g
- Protein: 25g
FAQs
1. Can I use dried yellow split peas instead of canned?
Yes! Dried peas will require longer cooking time (about 45-60 minutes) but will result in a richer, thicker soup. Just remember to soak them in water for at least 4 hours, or overnight, before cooking.
2. What can I do if my soup is too thick?
Simply add more vegetable broth or water, a little at a time, until you reach your desired consistency. You can also add a splash of coconut milk for extra creaminess.
This vibrant and flavorful vegan yellow split pea soup is the perfect comfort food, showcasing the magic of simple ingredients elevated by warming spices. Enjoy the satisfying warmth and rich taste of this easy-to-make recipe, perfect for a weeknight meal or a special occasion. Now go forth and create your own delicious bowl of culinary sunshine!