Budget-friendly recipe alert. Not only is split pea soup packed with goodness (dry peas are a good source of protein as well as important minerals), but they cost mere pennies. Savor your meal while thinking about all the money you saved. Serve with a salad and homemade cornbread for a filling winter meal. This recipe comes from my Meatless Monday Meal Planner.
Time: 10 minutes active, 1-1/2 hour cook time
1 tablespoon oil
1/4 cup yellow or white onion, diced
1 clove garlic, minced
1 medium white potato, cubed
1 carrot, sliced
1 stalk celery, diced
1 teaspoon curry powder
1 teaspoon cumin
1 cup dry split peas, rinsed and sorted for rocks
3 cups vegetable broth or water
1/2 teaspoon salt, or to taste
In a large pot over medium-high heat, sauté onion in oil until translucent, about 5 minutes. Add garlic and sauté for another 2 minutes. Add potato, carrot, and celery and cook for 3 minutes. Add spices and allow to toast for 30 seconds. Add peas and broth and bring mixture to a boil. Reduce to a simmer and stir periodically. Continue simmering until peas are tender, about an hour.
Serve in two separate bowls, topping with a drizzle of coconut milk, optionally. Or, if you prefer a smoother soup, using an immersion blender, carefully pulse until smooth. Return to pot and heat until hot, adding more water if necessary.
Mix it up: You can use green or yellow split peas to add a variety to your meals. You can also double the recipe and place half in a sealed container for lunch or freeze for up to three months for easy work lunches or quick homemade dinners!