Split Pea and Red Pepper Soup with Sizzled Spices

Name: Split Pea and Red Pepper Soup with Sizzled Spices
Yield: Serves 4–6
Ingredients: onion 1 small, finely chopped; mustard seeds 1 tsp; vegetable oil 4 tbsp; turmeric powder ½ tsp; paprika ½ tsp; yellow split peas 200 g/7 oz, soaked for several hours; vegetable or chicken stock 1 litre/1¾ pints, preferably home-made; tomato 1 medium, peeled and chopped; green or red chillies 1–2, deseeded and finely chopped; garlic cloves 2, finely chopped; coriander stems discarded, leaves sliced to make 4 tbsp; black peppercorns ½ tsp, crushed; cloves 4, crushed; green cardamom seeds from 6 pods, crushed; red peppers 2 small, halved and deseeded; salt 1 tsp; lemon juice 2 tbsp

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

This is a colourful mix of soupy yellow split peas and roasted sweet red pepper spiked with green chillies, lemon juice and fresh coriander. A tempering of sizzled cracked black peppercorns, cloves and green cardamom adds the finishing touch.

Ingredients

vegetable oil 4 tbsp
mustard seeds 1 tsp
onion

Gluten-free
Spicy
Soup
Vegan

Method

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the mustard seeds then, once they begin to pop, reduce the heat to medium and stir in the onion, tomato and chillies. Cook, stirring, for another minute, then add the garlic, turmeric and paprika.

Drain the split pea