Vegetarian Split Pea Soup


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Ingredients - Split Pea Soup

Split Pea Soup

  • 1 Tbsp. black peppercorns
  • 12 whole cloves
  • 1 bay leaf
  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 tsp. mustard seeds
  • 1/2 lb. split peas; washed and picked over
  • 1/2 tsp. turmeric
  • Salt to taste
  • 1/2 cup milk
  • Juice of 1 lemon
  • Plain yogurt, minced fresh parsley, whole-wheat croutons for garnish

    Directions

  • Place peppercorns, cloves, and bay leaf in a cheesecloth bag, tie and set aside.

  • Heat oil in a heavy pot; add onion and mustard seeds and saute over medium heat until onion is tender.

  • Stir in peas, turmeric, 5 cups of water, salt and cheesecloth spices. Bring to a boil; reduce heat and simmer 45 - 60 minutes until peas are tender.

  • Remove bag from soup and squeeze out liquid. Puree soup in a blender or food processor; return to pot, add milk and heat through.

  • To serve, sprinkle lemon juice to taste over each bowl and garnish with a dollop of yogurt, parsley and croutons.


    Makes 4 1/2-cup servings; 200 calories each


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