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2 cups split peas
4 tablespoons curry powder
3 tablespoons olive oil
6 stalks celery ; sliced
8 cloves garlic ; minced
3 carrots ; peeled and sliced
8 chicken bouillon cubes
3 tablespoons lemon juice
10 cups water
1 tablespoon Italian seasoning
1 teaspoon cumin
1 tablespoon black pepper
1 tablespoon salt
2 onions ; sliced
1/2 teaspoon cayenne pepper
Submitted by nonsense
A flavorful split pea soup....with curry!
Cal: 105 Fat: 3g Carbs: 16g Protein: 5g Fiber: 6g
Original recipe serves 20
½ 2x 3x Reset
Ingredients (serves 20)
Directions
Heat oil in a large pot over medium heat. Add the onions and carrots, garlic, lemon juice and celery.
Cook until the carrots become soft enough to break apart easily with a fork, about 20 minutes.
Transfer the cooked vegetables, along with their juices, to a bowl and refrigerate to cool for a bit.
Add the mixture to a blender and puree until smooth.
Add the water to the pot, and stir in the chicken bouillon cubes. Stir until the cubes dissolve.
Add the vegetable puree, and bring to a boil over medium heat.
Stir in the remaining ingredients. Reduce heat to a medium-low and cook or another 45 minutes, until the peas soften and the soup thickens.
Cook until the carrots become soft enough to break apart easily with a fork, about 20 minutes.
Transfer the cooked vegetables, along with their juices, to a bowl and refrigerate to cool for a bit.
Add the mixture to a blender and puree until smooth.
Add the water to the pot, and stir in the chicken bouillon cubes. Stir until the cubes dissolve.
Add the vegetable puree, and bring to a boil over medium heat.
Stir in the remaining ingredients. Reduce heat to a medium-low and cook or another 45 minutes, until the peas soften and the soup thickens.
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