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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This smooth yellow soup is from The Greens cookbook and can be served with an optional Spiced Yogurt. The peas benefit from being soaked for 2 hours-they will break down more quickly and absorb less liquid when cooked. Ingredients:
2 tablespoons clarified butter (or 1 tbs each butter and olive oil) |
1 large yellow onion, diced . 25 inch pieces |
2 garlic cloves, minced |
1 inch fresh ginger, minced |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon ground cumin |
3 ground cloves |
1 3/4 cups dry split yellow peas, soaked for 2 hours |
1 celery heart, diced (two stalks) |
2 medium carrots, diced |
7 cups water or 7 cups stock |
1 lemon, juice and zest of, grated |
1/2 cup plain yogurt (optional) |
1/2 teaspoon turmeric (optional) |
1/2 teaspoon paprika (optional) |
1/4 teaspoon cayenne pepper (optional) |
1/4 teaspoon ground cumin (optional) |
1 pinch salt (optional) |
Directions:
1. Warm clarified butter or butter and olive oil in soup pot and add onion, garlic, ginger, bay leaf, and salt.
2. Add in cumin and cloves and cook on medium low for 3-4 minutes.
3. Drain peas and add them in along with celery carrots and the water or stock.
4. Bring to a boil then simmer until the peas have fallen apart, about 45 minutes.
5. Blend soup and add in more water or stock to achieve your desired consistency.
6. Season to taste with salt and the lemon peel and juice.
7. Serve soup on it's own or topped with the spiced yogurt.
8. For spiced yogurt simply whisk yogurt until smooth and add in all the optional spices stirring until it's all combined.
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