UNCLE BILL'S INDIAN SPLIT PEA SOUP
I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.
Provided by William Uncle Bill
Categories Ham
Time 3h55m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3
SPICED SPLIT PEA SOUP
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
INDIAN SPICED PEA SOUP
Make and share this Indian Spiced Pea Soup recipe from Food.com.
Provided by AbsurdBookNerd
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
- Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
- Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
- Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
- Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.
Nutrition Facts : Calories 321, Fat 21.5, SaturatedFat 13.1, Cholesterol 65.9, Sodium 39.6, Carbohydrate 26.8, Fiber 5.9, Sugar 6.9, Protein 7.7
INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Provided by Food Network
Time 2h25m
Yield 4 main course servings,or 12 f
Number Of Ingredients 28
Steps:
- In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
- While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
- Recommended Wine: Scharffenberger Brut
CURRY SPLIT PEA SOUP
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.
Provided by Emily P.
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
- Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g
SPICY SPLIT PEA SOUP
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.
CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Soup/Stew Pea Coconut Seed Healthy Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 18
Steps:
- Soup:
- Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
- Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
- Coconut and assembly:
- While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
- Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
- Serve soup topped with spiced coconut and cilantro.
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