Indian Split Pea And Vegetable Soup Food

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

INDIAN SPLIT PEA AND VEGETABLE SOUP

Steps:

• Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of water, the unchopped piece of ginger, and ½ 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, jalapeno, turmeric, coriander, cumin carrots, potatoes, and the remaining 1 ¼ teaspoons salt. Add the remaining 6 cups of 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 soup for 5 minutes, stirring occasionally.

INDIAN SPICED PEA SOUP

Steps:

• Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
• Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
• Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
• Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
• Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.

COLD INDIAN SPLIT PEA SOUP

Steps:

• Pick over the peas to remove any grit & then wash and drain them.
• Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
• Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
• Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
• Transfer to a serving bowl and refrigerate until cool.
• Garnish with a swirl of yogurt.