Spiced Indian Split Pea and Vegetable Soup
This hearty and nutritious Spiced Indian Split Pea and Vegetable Soup is a comforting dish that combines tender split peas, vibrant vegetables, and aromatic spices to create a delightful symphony of flavors. Originating from one of my cherished Food & Wine cookbooks, this recipe is wonderfully adaptable – use whatever vegetables you have on hand for a unique twist! The addition of ginger and jalapeno adds a lovely warmth, making each bowl perfect for chilly days. Best enjoyed with a fruity Beaujolais, this soup is an excellent choice for health-conscious diners seeking a filling meal packed with plant-based protein.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Frozen spinach
10 ounces (thawed)
Split peas
1 cup (yellow or green)
Water
9 cups (divided)
Gingerroot
2 inches (peeled; 1 piece chopped, other piece unchopped)
Salt
1 3/4 teaspoons (divided)
Butter
2 tablespoons (melted)
Jalapeno pepper
1 (seeded, ribs removed, minced)
Turmeric
1/4 teaspoon (ground)
Ground coriander
1 tablespoon (ground)
Ground cumin
1 1/2 teaspoons (ground)
Carrots
4 (sliced 1/4 inch thick)
Boiling potato
1 pound (peeled and cut into 1/2 inch cubes)
Instructions
1
Remove the frozen spinach from the freezer and set aside.
2
In a medium saucepan, combine the split peas, 3 cups of water, the piece of unchopped ginger, and 1/2 teaspoon of salt.
3
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer, stirring frequently, until the split peas are tender, about 30 minutes. If needed, add more water to prevent sticking.
4
While the split peas are cooking, melt the butter in a large pot over moderate heat.
5
Add the chopped ginger, minced jalapeno, turmeric, coriander, cumin, sliced carrots, diced boiling potato, and the remaining 1 1/4 teaspoons of salt. Stir well to combine.
6
Pour in the remaining 6 cups of water and bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until the vegetables are nearly tender, roughly 10 minutes.
7
Stir in the reserved spinach and simmer for an additional 5 minutes until the spinach is heated through.
8
Once the split peas are cooked, remove the piece of ginger and stir the split peas into the vegetable soup.
9
Allow the soup to simmer for another 5 minutes, stirring occasionally to blend the flavors together. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Spiced Indian Split Pea and Vegetable Soup.
What type of split peas should be used?
You can use either yellow or green split peas for this recipe.
How much spinach is required?
The recipe calls for 10 ounces of frozen spinach that has been thawed.
Is this recipe vegetarian or vegan?
The recipe is vegetarian. It can be made vegan by substituting the butter with a plant-based oil or vegan butter.
How much total water is needed?
A total of 9 cups of water is used, divided into 3 cups for the peas and 6 cups for the vegetables.
What spices are included in the recipe?
The soup is seasoned with turmeric, ground coriander, and ground cumin.
How do I prepare the gingerroot?
You need 2 inches of peeled gingerroot; one piece should be chopped while the other remains unchopped.
What kind of potatoes are best for this soup?
The recipe recommends using one pound of boiling potatoes, peeled and cut into 1/2 inch cubes.
How long do the split peas need to cook?
The split peas should simmer for about 30 minutes until they are tender.
Is the soup spicy?
The soup has a mild warmth provided by ginger and one minced jalapeno pepper.
How many carrots are needed?
The recipe requires 4 carrots, sliced into 1/4 inch thick rounds.
When should the spinach be added to the soup?
Stir in the reserved spinach after the vegetables have simmered for 10 minutes and are nearly tender.
What should I do with the whole piece of ginger?
The unchopped piece of ginger should be removed from the split peas before they are added to the vegetable pot.
Can I use different vegetables in this soup?
Yes, the recipe is highly adaptable and encourages using whatever vegetables you have on hand.
What wine pairs well with this Indian soup?
A fruity Beaujolais is suggested as an excellent wine pairing for this dish.
Where does this recipe originate?
This recipe was adapted from a Food & Wine cookbook.
How do I prevent the split peas from sticking to the pan?
Stir the split peas frequently while simmering and add more water if necessary.
How much salt is used in total?
A total of 1 3/4 teaspoons of salt is used, divided between the peas and the vegetable base.
Does this soup contain protein?
Yes, it is a great source of plant-based protein primarily from the split peas.
What is the final simmering time after combining everything?
Once the split peas are added to the vegetables, allow the soup to simmer for another 5 minutes.
How should I prepare the jalapeno?
The jalapeno should be seeded with ribs removed and then minced.
What heat setting is used to cook the vegetables?
The vegetables and aromatics should be cooked over moderate heat.
Is this soup considered a comfort food?
Yes, the description identifies it as a hearty, comforting dish perfect for chilly days.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe.
Can I use ground spices instead of whole?
The recipe specifically calls for ground turmeric, coriander, and cumin.
Is the potato peeled for this recipe?
Yes, the boiling potato should be peeled before being cubed.
What is the texture of the finished soup?
The soup is hearty and thick, featuring tender split peas and soft vegetable chunks.
Should I cover the pot while cooking split peas?
Yes, the split peas should be covered while they simmer.
How much butter is used?
The recipe uses 2 tablespoons of melted butter.
What are the main tags associated with this recipe?
The main tags include soup, Indian cuisine, vegetarian, comfort food, and healthy.