Yellow Split-pea Soup

Name: Yellow Split-pea Soup
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Serves 6–8
Ingredients: 375 g (12 oz) yellow split-peas; 1 tablespoon groundnut or olive oil; 1 tablespoon groundnut or olive oil; 1 large onion, chopped; 3 garlic cloves, chopped; 1 bay leaf; 2 cloves, balls only; 2 teaspoons ground cumin, plus a little extra to garnish; 2 carrots, chopped; 2 tomatoes, chopped; 2 litres (3½ pints) water; 2 tablespoons chopped fresh coriander; salt, pepper and lemon juice; salt, pepper and lemon juice; 150 g carton of Greek-style yogurt, to serve; salt, pepper and lemon juice; 150 g carton of Greek-style yogurt, to serve

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 25

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

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) yellow split-peas
1 tablespoon groundnut

Autumn
Soup
Vegetarian
Gluten-free

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