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Curried Split Pea and Roasted Red Pepper Soup

February 15, 2013 By Jayne Rodgers 4 Comments

Curried Split Pea Soup with Roasted Red Peppers

Split peas are one of those dry goods that can hang around in your store cupboard for years, unused and unloved. Which is a shame because you can make some amazingly tasty recipes with them. I mentioned the bag of split peas lurking in my pantry before when I wrote up our Spicy Thai Bean Burger recipe. It’s still there, haunting the cupboard, apparently not diminished in size at all, no matter how many recipes I create with it. Which is great, of course. Firstly because thrifty is the new black so I am waaaaaay on trend with my split peas (dahlink). Second, it means that I apparently have an endless supply of heart-healthy, protein rich, low calorie, low fat, mineral rich legumes. Pretty cool, huh?

Split peas are so good for you that WH Foods* describes them as ‘a small but nutritionally mighty member of the legume family’. What’s not to love?

I recently learned how to roast red peppers properly, without mess, fuss or hassle (am I late to the party on this one?) so I decide to create a soup with them in too. Plus, as I’m sure you know by now, we Veggie Runners love a bit of zing to our food so I added some curry spices to get the ping of the zing just right.

*A great not-for-profit site that provide information on healthy eating – really worth checking out.

5.0 from 1 reviews
Curried Split Pea and Roasted Red Pepper Soup
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Jayne Rodgers
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 4
Ingredients
  • 100g yellow split peas, soaked overnight
  • 1 onion, diced
  • 3 cloves garlic, sliced finely
  • 3 red peppers, roasted (instructions below)
  • 1 teaspoon fenugreek seeds
  • 1-2 chilis, sliced finely
  • 1 teaspoon turmeric
  • 1 tablespoon ground cumin (yes, a whole tablespoon)
  • 1 litre vegetable stock
  • 1 tablespoon good quality vegetable oil
Instructions
  1. First, roast the peppers. Cut in half and de-seed then place on a roasting tin (no oil) under a hot grill. Check frequently, turning occasionally. They'll burn a bit and blister - this is
  2. good.
  3. When the skin is largely blackened and the peppers are softening, remove from the heat. Leave to cool for a few minutes until the roasting tin is cool enough to hold cling film (saran wrap). Spread the cling film over the top of the dish and leave to one side while the peppers cool. When you take the cling film off, the skin of the peppers should peel away easily.
  4. While the peppers are cooling, gently fry the onions and garlic in the oil for about 5 minutes, until the onions start to soften.
  5. Crush the fenugreek seeds in a mortar and pestle (or buzz briefly with a stick blender). Roast the seeds for a couple of minutes in dry pan and set to one side.
  6. Add the fenugreek seeds, chilis, turmeric and ground cumin to the garlic and onions. Fry for 2 minutes to get rid of the grittiness from the spices. Add a little more oil if necessary.
  7. Add the yellow split peas and vegetable stock. Stir well, bring to a rapid boil then reduce the heat so that the soup bubbles gently. Simmer like this for 35-45 minutes (depends how hard the split peas were to start with).
  8. When the split peas are soft (they'll still have a bit of 'bite' to them but shouldn't be crunchy), remove from the heat and buzz in a food processor or with a stick blender. Blend until the soup thickens but leave some texture to it - it doesn't need to be smooth.
  9. Return the soup to the pan. Finely slice the red peppers and add these. Heat the soup thoroughly and serve.
3.2.2929

Related posts:

Hot Cross Bun French Toast
Black Urad Dahl Balls with Lime and Mint Dressing
Quinoa and Halloumi Patties

Filed Under: Mains, Recipes, Soup Tagged With: carbs, legumes, protein, Recipes, soup, Soups, Spicy, Vegan, Vegetarian

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Comments

  1. www.readingwithtequila.com says

    May 9, 2013 at 11:54 pm

    Excellent post. I was checking continuously this blog and I’m inspired! Extremely useful information specifically the remaining part 🙂 I take care of such information much. I was looking for this particular information for a long time. Thank you and good luck.

    Reply
  2. Stefanie says

    February 9, 2017 at 10:58 am

    this looks simply amazing, can’t wait to try it! unfortuntely i have to stick to my gluten free diet but this is great, because i can enjoy it without having to rework the recipe. thanks so much for sharing it! if you ever need more inspiration, i’d love you to stop by eatwholegreens.com for some vegan awesomeness! see you there 🙂
    cheers, stäf | http://www.eatwholegreens.com

    Reply

Trackbacks

  1. Sun Dried Tomato Antipasto | Veggie Runners says:
    February 21, 2013 at 9:45 pm

    […] Roast the peppers and leave them to cool too. Slice them […]

    Reply
  2. Sun Dried Tomato Antipasto – Veggie Runners says:
    November 25, 2015 at 2:23 pm

    […] Roast the peppers and leave them to cool too. Slice them […]

    Reply

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Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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