Yellow split peas are a bit of a vegan miracle. With about 14 grams of plant-based protein per a quarter cup (prep-cooked) and just as much fiber, you are guaranteed to feel satiated and nourished after a bowl of this split pea soup. Not sure if you’re a fan? Gone are the days of split pea soup being something to avoid at all costs – with the right flavor blend, you can make an absolutely delicious soup using them and let’s talk about how good curry and cumin spices are for you…these are spices used to reduce inflammation, support healthy digestion, and boost immune function, they’ve even been associated with heart health, bone health, and cancer prevention.
Curried Yellow Split Pea Soup
2 T. organic olive oil
1 medium yellow onion, diced
2 large carrots, peeled and diced
4-5 celery ribs, diced
1 bay leaf
1 T. curry powder
1 tsp. cumin powder
1 tsp. Herbamare or sea salt
1 cup frozen organic corn, pulsed in food processor or blender when frozen (makes a corn powder)
1 1/4 cup yellow split peas
5 cups organic vegetable broth (could also use organic chicken stock if desired)
1 T. lemon juice
Heat a medium stockpot over medium-high heat. Add olive oil, then add onion, celery, carrot and your seasonings and salt. Saute onion, celery, carrot until onions are translucent and carrots and celery have softened. Stir frequently.
Add in your pulsed corn and yellow split peas. Stir in broth and bring to a boil Reduce heat to medium-low and cover with a lid and simmer for approx. 45 minutes or until split peas are tender and falling apart.
When split peas are tender, carefully scoop out two cups of the cooked soup and blend until smooth. Pour this back into the chunky soup and stir well (this gives the soup a nice creamy consistency). Add the juice of 1/2 lemon to the finished product and taste. Adjust seasonings at this point – add additional sea salt or pepper as desired.