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    Turmeric & ginger split pea and vegetable soup

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    • Turmeric & ginger split pea and vegetable soup

    Turmeric & ginger split pea and vegetable soup

    By Mary Gwynn

    • Preparation time: 10 minutes
    • Cooking time: 35-45 minutes
    • Total time: 45-55 minutes

    Serves: 6

    Ingredients

    2 tbsp vegetable oil
    1 large onion, chopped
    2 celery sticks, chopped
    3 cloves garlic, chopped
    1 red chilli, deseeded and chopped
    750g mixed vegetables, scrubbed and sliced/cubed if raw (leek, carrot, parsnip, sweet potato, squash, cauliflower, etc)
    150g yellow split peas
    1 tsp ground ginger
    1 tsp ground turmeric
    3 cardamom pods
    1.5L vegetable or chicken stock
    200g green leafy vegetables (spinach/broccoli/kale/chard), roughly chopped
    Natural yogurt, to serve 

    Method

    1. Heat the oil in a large saucepan and add the onion, celery, garlic and chilli. Cook over a medium heat for about 5 minutes, or until softened but not browned. Add the prepared raw vegetables, then cover and cook slowly for a further 5 minutes until soft.

    2. Add the split peas to the pan with the spices and stir for a minute or two, until fragrant. Add the stock. Bring to the boil and simmer gently for 30-40 minutes, until the split peas are tender.

    3. Add the green veg to the pan and bring to the boil. If using leftover cooked vegetables, add them now. Season and simmer for a further 5 minutes until the vegetables are all tender. The soup can be served as it is or blended until smooth. Serve in warm bowls with a spoonful of yogurt.  

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