Curried Split Pea Soup Recipe
Peas are packed with protein. They really fill you up.
Quite out of the blue, it occured to me that pea soup might be a lot more interesting if it were given the Indian curry treatment with some garam masala and coconut milk.
Turns out, I was right.
I am now a fan of split pea soup.
I also used this soup as a way to utilize ingredients that were either usually discarded or getting a little old. This is no time to waste anything that might feed yourself or your loved ones.
8 ounces dry green split peas, soaked overnight
2 cloves garlic, minced
2 shallots, diced
1 jalapeno, minced
1 serrano, minced
All the not too woody ends from 1 lb of asparagus, sliced small
Leftover stalks from 1/2 lb fresh kale, sliced small
Few ounces leftover spinach leaves
2 tsps garam masala
2 tsps aleppo pepper
2 tsps garlic powder
1 1/2 tbls salt
2 tsps black pepper
3 tbls olive oil
1/4 cup dry white wine
1 can coconut milk
4 cups water
Soak split peas overnight covered in 1-2 inches of water.
Drain and rinse. Set aside.
Cook down shallots, peppers and garlic in the olive oil for 5 minutes. Add wine and cook off for 5 more minutes.
Add remaining ingredients. Cover. Bring to boil and reduce to a simmer.
Cook until peas are tender. 30-40 minutes.
Use a stick blender to puree until smooth.
I prefer a thicker, creamier consistency. You can add more water for a a looser version.
I topped mine with coconut rice.