Curry Split Pea Soup

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It’s wonderful on its own or over rice.

Step: 1

In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.

Step: 2

Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Per Serving: 106 calories; protein 5.6g; carbohydrates 16.1g; fat 2.5g; cholesterol 0.2mg; sodium 834.5mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.