Vegetarian Split Pea Soup
Ingredients - 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
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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