Coconut Vegetable Split Pea Soup
Coconut Vegetable Split Pea Soup serves: 4 servings
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Ingredients:
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 Yukon Gold potato, peeled and cut into 1/2-in cubes (about 1 cup or 150 g)
- 2 cups (214 g) cauliflower florets (about 1/2 of a medium head, cut into small bite-size pieces)
- 1 1/4 tsp salt
- 3/4 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp curry powder
- 1/2 tsp black pepper
- 4 cups (960 ml) low-sodium vegetable broth
- 1 cup (240 ml) water
- 1 cup (196 g) dry split peas
- 1 bay leaf
- 1 cup (240 ml) canned coconut milk
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large pot or Dutch oven, heat oil over medium-high heat. Add onion, garlic, carrots and celery and cook, stirring often, for 4 min, or until onion is translucent. Add potato, cauliflower, salt, paprika, turmeric, curry powder and black pepper. Cook, stirring often, for an additional 4 min. Add broth, water, split peas and bay leaf and raise heat to bring to a boil. Immediately reduce heat and simmer, uncovered, for 40 min, or until split peas are soft and cooked through. Remove from heat and stir in coconut milk. Remove bay leaf and discard/compost. Season to taste with additional salt and black pepper, if desired. Enjoy immediately.
Notes:
Storage tip: Soup will keep in an airtight container in the refrigerator for up to 1 week.
Reheating tip: In a pot over medium-low heat, reheat soup until heated through.
Other recipe notes: Both green split peas and yellow split peas will work in this recipe.
Make it nightshade-free: Substitute peeled and cubed butternut squash for potato. Omit smoked paprika and curry powder and replace with 1/2 tsp ground cumin and 1/2 tsp dried oregano.
Nutrition Information Per Serving:
411 calories, 20.4 g total fat, 12.2 g saturated fat, 1.3 g polyunsaturated fat, 5.6 g monounsaturated fat, 0 mg cholesterol, 917 mg sodium, 991 mg potassium, 48 g total carbohydrates, 17.3 g fiber, 8.4 g sugar, 14.2 g protein, 6% calcium, 17% iron
Â
