A bowl of hearty vegetarian and gluten-free spiced yellow split pea soup is a filling lunch or dinner.
Top this recipe with yogurt, pepitas, and fresh cilantro, then dig in!
Sheryl Julian
As winter soups go, split pea is definitely in the stick-to-your-ribs category.
Sheryl Julian
Recently, I discovered that green split peas also come in a yellow variety.
Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper.
Soup should nourish and warm you in the chilly months.
Sheryl Julian
Reheat on the stovetop until heated through.
Freezer: Freeze in a freezer-safe zipper bag or container for up to 3 months.
Defrost in the refrigerator and reheat on the stovetop until heated through.
Sheryl Julian and Emma Christensen
Or, warm frozen soup slowly in a saucepan over low heat.
These stores are more likely to have reliably fresh split peas.
When the oil is hot, add the onion, celery, garlic, ginger, and pepper.
Sheryl Julian
Saute, stirring often, for 8 minutes, until the onions are looking translucent and softened.
Stir in the jalapeno (or other hot pepper), turmeric, cumin, and coriander.
Cook, stirring constantly, for 2 minutes.
Sheryl Julian
Continue stirring until they are coated with the onion/celery mixture.
Pour in the water and bring to a boil, stirring.
Add the bay leaf.
Sheryl Julian
Stir the soup occasionally.
Add more water if the soup seems too thick.
Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas.
