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Indian Split-Pea and Vegetable Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  55 Minutes
Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Another option: Pass some plain yogurt at the table to stir into each serving for a touch of tang.
RECIPE INGREDIENTS
1 10-ounce package frozen chopped spinach
1 cup yellow or green split peas
9 cups water, more if needed
2 1-inch pieces fresh ginger, peeled, 1 piece chopped
1 3/4 teaspoons salt
2 tablespoons butter
1 jalapeno pepper, seeds and ribs removed, minced
1/4 teaspoon turmeric
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
4 carrots, cut into 1/4-inch slices
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
Indian Split-Pea and Vegetable Soup Recipe at Cooking.com
DIRECTIONS
Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.


Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeno, turmeric, coriander, cumin, carrots, potatoes, and the remaining 11/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.


Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Soup's On: Fall Warmth
 Vegetable Soups
Nutrition Facts per Serving
Yield:
Calories: 146
Fat. Total: 3g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 437mg
% Cal. from Fat: 18%
Cholesterol: 6mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Margaret, WA Reviewed: 12/08/2007
Picture showed a lovely safron-colored soup which, in fact was very green with all the spinach and green peas. Not apetizing looking. Tasted very watery. Perhaps chicken stock instead of water?
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