YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE
This recipe is adapted from one I found years ago on the Fat Free Vegan blog. I've made it many times, and it freezes well. The mustard seeds are a key part of the recipe. I usually double the garlic and ginger, especially if I have a cold. It's very filling and satisfying because it's so thick and hearty. Naan bread is a perfect accompaniment. Can also be served over basmati (or your favorite) rice.
Provided by sharkycharming
Categories Low Cholesterol
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large soup pot with cooking spray and heat on medium.
- Saute onions for 5 minutes or until they become translucent.
- Push onions to the side of the pot and add the cumin seeds and mustard seeds to the bottom-center of the pot. Add vegetable oil on top of cumin seeds and mustard seeds and stir lightly. When the mustard seeds begin to pop, stir the onions into the seed mixture.
- Add the ginger and garlic and cook for one more minute.
- Add sweet potatoes, water, split peas, and one tablespoon of curry powder (or garam masala). Stir well.
- Cover the pot and simmer for one hour. Stir regularly to ensure that the split peas don't stick to the pot. Add more water if necessary.
- Stir kale into the soup and cover. Cook for 10 additional minutes on low (or slightly less time if you want the kale to retain any crunch).
Nutrition Facts : Calories 311.3, Fat 1.5, SaturatedFat 0.2, Sodium 921.3, Carbohydrate 57.2, Fiber 21.1, Sugar 8.5, Protein 20.1
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SWEET POTATO SPLIT PEA SOUP
My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.
Provided by Debbwl
Categories < 4 Hours
Time 1h21m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
- Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
- Reduce heat to low, cover and simmer 60 minutes.
- At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.
YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a large non stick saucepan over medium low heat.
- Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
- Add the garlic, stir and continue to cook for 1 minute.
- Stir in the split peas, then the seasonings, hot sauce and the broth.
- Raise the heat to medium and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
- Remove the cover and stir well before serving.
YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE
Steps:
- Spray a large pressure cooker or pot with cooking spray and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well. If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes; then remove from the heat and allow the pressure to come down naturally. If you're cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary. While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.
More about "yellow split pea soup with sweet potatoes and kale recipes"
YELLOW SPLIT PEA SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (36)Category SoupServings 5Total Time 1 hr 10 mins
- Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.
- Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
- Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
- Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.
YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE
From blog.fatfreevegan.com
4.5/5 (21)Total Time 40 minsCategory SoupCalories 309 per serving
- Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cooker more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.
- If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat (or turn off) and allow the pressure to come down naturally for 15 minutes and then perform a quick release.
- If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
- While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely.
VEGETARIAN YELLOW SPLIT PEA SOUP RECIPE - THE SPRUCE …
From thespruceeats.com
CREAMY YELLOW SPLIT PEA SOUP (INSTANT POT FRIENDLY!)
From minimalistbaker.com
EAT TO LIVE: SPLIT PEA & SWEET POTATO SOUP | HELLO …
From hellonutritarian.com
YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE
From keeprecipes.com
YELLOW SPLIT PEA AND SWEET POTATO SOUP - WHOLE FOODS …
From wholefoodsmarket.com
SPLIT PEA SOUP - WITH HAM AND POTATOES - 30-MINUTE …
From showmetheyummy.com
RECIPE: SPLIT PEA SOUP WITH SWEET POTATOES AND KALE
From startribune.com
Estimated Reading Time 1 min
SWEET POTATO DAHL WITH KALE - THE PICKY EATER
From pickyeaterblog.com
YELLOW SPLIT PEA, KALE + POTATO CURRY - BLISSFUL BASIL
From blissfulbasil.com
11 SPLIT PEA RECIPES THAT GO BEYOND SOUP - INSANELY GOOD
From insanelygoodrecipes.com
SWEET POTATO, KALE AND CHICKPEA SOUP - COOKIE AND KATE
From cookieandkate.com
YELLOW SPLIT PEA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPLIT PEA SOUP WITH KALE RECIPE (VEGETARIAN, GLUTEN FREE)
From theherbeevore.com
YELLOW SPLIT PEA SOUP WITH SWEET POTATOES AND KALE RECIPE
From recipes.sparkpeople.com
YELLOW SPLIT-PEA SOUP WITH SWEET POTATOES AND KALE RECIPE
From recipegraze.com
You'll also love