MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP
I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.
Provided by Marysdottir
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
- Stir in ginger and next 4 ingredients and cook 1 minute.
- Mix in 7 cups water, sweet potatoes and split peas.
- Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
- Whisk soup vigorously for a smoother texture and thin with additional water if needed.
- Season with salt and pepper.
- Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.
Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7
SPLIT PEA AND SWEET POTATO SOUP
Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Directions for making on the stove and for the slow cooker. I like to add a little curry powder to spice it up even more! Adapted from Whole Foods.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
- Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
- Heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Add a little sugar if desired.
- Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper. If you like add a little sugar to taste.
Nutrition Facts : Calories 233.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 52.1, Carbohydrate 39, Fiber 14, Sugar 6.5, Protein 13
GOLDEN SPLIT PEA SOUP
This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.
Provided by dicentra
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
- Add the cumin, turmeric, coriander and ginger and cook for another minute.
- Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
- Lower the heat and simmer for 40 minutes, or until the split peas are tender.
- In a bowl, combine the tomatoes, lime juice and soy sauce.
- When the split peas are tender, add the tomato mixture.
- Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
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.
HEARTY SPLIT PEA & POTATO SOUP
Comfort food at its best. Perfect for a snowy day. Freezes well so double the recipe and have on hand. I freeze it in gallon size ziplock freezer bags so it doesnt take up too much room. Lay flat in the freezer.
Provided by BoxOWine
Categories Beans
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and soak green peas in cold water to cover for approx 2 hrs.
- Drain peas.
- Place peas, 8 cups water, and broth in large soup pot.
- Stir in all remaining ingredients except salt and pepper.
- Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs.
- Remove and set aside ham bone.
- Remove and discard bay leaf.
- Strain peas and vegetables from soup and place in food processor or blender and puree.
- Return puree mixture to soup.
- Cut ham pieces from ham bone and return to soup.
- (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 241.8, Fat 0.8, SaturatedFat 0.1, Sodium 321.1, Carbohydrate 45.3, Fiber 16.2, Sugar 6.2, Protein 15.2
JAMAICAN GOLDEN SPLIT PEA SOUP
A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.
Provided by P48422
Categories Beans
Time 2h
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
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