I bought some dried yellow split peas when I was out shopping because the colour caught my eye on yet another drab spring day and I needed some yellow in my life even if the sun wouldn’t cooperate. A few weeks later I think this is meant to be summer but I am not entirely sure. As I write this it really doesn’t feel like summer. Anyway.
Pea soup is normally pea and ham soup but as a veggie there will obviously be no face on my food. Instead I bring you my version of spicy sunshine in a bowl aka Yellow Split Pea Soup
1 cup full of dried yellow split peas. (I don’t measure them out but this is probably around 150g or so)
1 ltr of vegetable stock
1 peeled and cubed baking potato
1 tin of carrots. (Don’t normally like tinned carrots but in a soup you can get the goodies without the taste. You can use a fresh peeled and diced carrot if you prefer)
1 onion chopped finely
2 cloves of garlic
1 teaspoon each of turmeric powder and cumin seeds
Make it
Pour the peas into a jug with cold water and allow it to stand for a few minutes. The water will become cloudy quickly. Empty out the water and rinse the peas throughly in cold water and set aside.
In a large and deep frying pan or saucepan heat a little oil and gently soften the onion and garlic.
Add the ltr of stock and turn the heat up to boiling point. Add the potato, carrots, peas and spices and turn it down to a simmer.
It will take around 35 to 40 minutes to cook. Make sure the peas and potato are tender. Turn the heat off and use a potato masher to blend everything together. You can use a blender if you prefer a very smooth consistency.
Serve, enjoy and don’t spill it down you – yellow stains clothes badly. So I have heard….
