Stew and Curry Split Pea Soup
My brother by marriage, B, had me for our yearly Kris Kringle occasion a year ago and shocked me with this awesome veggie lover/vegetarian cookbook called Fresh at home by Ruth Tal Brown and Jennifer Houston.
It contains a large number of the formulas that they use in their eatery. The first occasion when I ran was with my sister, S, a year ago and we both truly delighted in it. Everything was extremely crisp, consequently their name, and tasted exceptionally custom made. The suppers in this book are for the most part very simple to get ready once you have every one of the fixings. This soup is titled East African Pea Soup in the book. I didn’t make their cooked vegetable soup stock and rather subbed in water. I likewise diminished the measure of oil, included carrots, celery and mushrooms to the soup. I decorated with green onions and we had a few breadsticks that Ian made out of batter we esteemed not adequate for one of our pizzas.
The soup was such a lively shading, something expected to brighten us up from this hopeless dim climate we’ve been having.
Bean stew and Curry Split Pea Soup
Adjusted from Fresh at home – East African Pea Soup
Makes around 6-8 liberal servingsIngredients:
1 tbsp additional virgin olive oil
6 mushrooms, washed and diced
1 carrot, stripped and cut
2 celery stalks, washed and slashed
2 white onions, slashed
3 garlic cloves, minced
1 little piece of ginger, minced
2 tbsp curry powder
2 tomatoes, hacked
1/2 sweet potato, stripped and hacked
1 container dry green split peas (or yellow), flushed
10 some water
Ocean salt, red
chips and dark pepper to taste
Include onions, garlic, ginger and let cook a couple of minutes until onions simply turn translucent.
Include whatever is left of the vegetables – mushrooms, carrots, celery, sweet potato. Add the split peas. Sprinkle with
powder, curry powder,
chips and a bit of dark pepper. Pour the water in.
Heat soup to the point of boiling