Creamy Yellow Split Pea Soup will be great for all times of the day.
Let us talk about split peas for a moment. Of all pea categories, I personally find split peas hard to work with. Whenever we buy some, it takes quite some time for us to finally make something presentable out of them. Of all the methods I have tried though, I find this soup the most effective because my family will eat it instantly unlike all the other methods.
Do you like split peas or not? Better yet, do you like cooking them? If so, in what different ways do you cook them?
The peas don’t need cream or milk because they naturally have a creamy consistency. The soup itself is great eaten alone, with bread or anything else you would like.
What you will need
3 C. Boiled and drained split peas
2 Large tomatoes, finely diced
1 Large green pepper, finely diced
1 Carrot, finely diced
1 Large onion, finely chopped
1 Garlic clove, finely chopped
1/2 Tsp. Curry
1/4 Tsp. Black pepper
Chilli flakes (optional)
1 Tbsp. Oil
Salt to taste
Add oil in a pan on medium heat. Sauté the garlic and onions. Add the tomatoes and stir well till they are softened. Add green pepper and the split peas. Stir. Add the carrots, curry and salt. Stir and cover pan and let the peas simmer for about 10 minutes. Stir and add a little water (so they don’t burn). Sprinkle in the black pepper. Let simmer for another ten minutes until the vegetables are softened. Remove from fire and let the peas cool. After slightly cooling, pour them in a blender, add water (either the water used to boil the peas or vegetable or chicken stock) and blend till puréed. Add water depending on the consistency you desire. Sprinkle crushed nuts and simsim on top and serve warm.
Let me know in the comments below, how you prepare your split peas.