Golden Curried Pea Soup
slightly changed from the original recipe from “Vegetarian Soups for All Seasons” by Nava Atlas to make it gluten-free
6-8 servings
The complementary protein of the peas and rice make this easy winter soup a natural choice as a hearty main dish. Make a simple, palate-cooling salad of cucumbers dressed in yogurt to go along with it.
2 Tablespoons canola oil
1 cup finely chopped onion
8 cups water (I use 10 cups at high altitude and I use a combination of water and gluten-free vegetable broth to equal 10 cups)
1 large potato, peeled and diced
2 to 3 cloves garlic, crushed or minced
1 pound dried yellow split peas, rinsed
½ cup raw brown rice, rinsed
2 bay leaves
2 teaspoons good quality curry powder or garam masala, more or less to taste
1 teaspoon grated fresh ginger
salt to taste
Heat the oil in a soup pot. Add the onion and sauté over moderately low heat until golden. Add all the remaining ingredients except the salt. Bring to a simmer, then simmer gently, covered, until the peas are mushy, about 1 ½ hours (here at high altitude I cook it for at least 2 hours). Stir occasionally.
When the peas are done, adjust the consistency with more water as needed, then season to taste with salt. This soup thickens considerably as it stands; thin with additional water and adjust the seasonings.
Calories: 179
Carbohydrate: 29g
Total fat: 3 g
Cholesterol: 0g
Protein: 6 g
Sodium: 3 mg
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