A recipe for yellow split pea soup (AI generated).
Ingredients
These all go in at once:
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 cup yellow split peas, rinsed and drained
6 cups vegetable broth
Salt and pepper, to taste
Juice of 1 lemon
Fresh cilantro or parsley for garnish
Cooking
Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add Spices:
Stir in the minced garlic, ground turmeric, ground cumin, ground coriander, and smoked paprika. Cook for an additional 2 minutes until the spices are fragrant.
Add Split Peas and Broth:
Add the rinsed yellow split peas to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes or until the split peas are tender.
Season:
Season the soup with salt and pepper according to your taste. Adjust the consistency by adding more broth if needed.
Blend (Optional):
For a creamier consistency, you can use an immersion blender to partially blend the soup. This step is optional, and you can leave the soup chunky if you prefer.
Finish and Serve:
Stir in the lemon juice for a bright, fresh flavor. Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve:
Serve the yellow split pea soup hot with crusty bread or your favorite crackers.