Wednesday, 3 March 2010

Yellow Split Pea Soup

A dinner. Not a very exciting name, but a lovely soup all the same.
Yellow Split Pea Soup
Serves 4

1 Tablespoon Olive Oil
1 Onion, finely chopped, about 1 Cup
4 cloves Garlic, minced

1 ½ teaspoon Cumin
1 teaspoon Oregano
½ teaspoon Paprika
½ teaspoon ground Coriander
½ teaspoon Ancho Chili Powder
¼ teaspoon crushed Chili Flakes

1 Cup mashed, cooked Sweet Potato, about 1 small
2 Cup Yellow Split Peas, soaked overnight if desired
6 Cups Vegetable Stock or Water

1 ½ Cups tinned Crushed Tomatoes

1 Cup Corn Kernels
1 teaspoon Salt
Pepper to taste

1 Tablespoon Lime Juice
Cilantro to Garnish

In a large soup pot over medium heat sauté the onion and garlic in the oil for about 8 minutes until onion is translucent.
Add the spices and sauté a minute more.
Add in the sweet potato, split peas, and stock, stir to combine. Cover pot, turn heat to high and bring to the boil. Once boiling reduce heat to medium low and cook, partially covered, at a brisk simmer for about an hour, stirring occasionally, until peas are soft.
Add the crushed tomatoes and blend until smooth, using either an immersion blender or in batches in a bench top blender, taking care with not to have a blender accident!
Return blended mix to pot, add in the corn, salt and pepper and reheat for about 5 minutes until just at the boil. Turn heat off, add lime juice, taste for seasoning and serve, garnished with a little cilantro if desired.

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