Yellow Split-pea Soup
- Serves
6–8
- Difficulty
Easy
- Ready in
1 hr 25
Published 1997
Yellow and green split-peas make excellent soups, particularly when simmered with a ham-bone. They also work very well with spicy flavours, to give a soup with an unexpected depth of flavour that’s comforting and exotic at the same time. Here I’ve seasoned yellow split-peas with cumin, and garnished the soup with coriander and yogurt.
Ingredients
375 g 12 oz 1 tablespoon
Method
- Rinse the split-peas under cold running water. Heat the oil in a large pan, and, when it’s hot, add the onion. Stir-fry for five minutes until the onion is golden and then add the garlic, bay leaf, balls from the two cloves and
- cumin. Stir everything together and cook over a medium heat for 3 minutes, until the garlic has started to colour. Add the carrots, tomato
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