Split pea soup. One of those things that sounds gross. And weird. And gross. Especially because of its attractive yellow-green color. I was always afraid to try it.
And then Dan & I went to a Mediterranean restaurant, where we were served split pea soup. AMAZING. I loved it!
I was craving it again the other day, so rather than pay money for it at the restaurant, I decided to make up the recipe on my own.
This may be the easiest recipe ever created. Seriously.
- 2 1/4 c. dried split peas
- 1 medium onion
- 6 c. vegetable broth
- 1 T. curry powder
- 1 T. cumin
- 1/2 tsp. sea salt
- 1/4 tsp. coriander
- 1/4 tsp. allspice
- Pour all ingredients into a crock pot.
- Cover pot.
- Cook on High 4-6 hours or Low 6-8 hours.
Seriously, that’s it. If you can measure and pour things into a pot, you’ll be good to go.
The soup was the star of tonight’s dinner, and was paired with a sharp cheddar quesadilla. Aka, sharp cheddar cheese in a whole wheat tortilla, toasted on the Foreman grill. I was craving something simple tonight, obviously.
I also made up some kale chips, which were delicious, but the photograph is super-blurry. Sorry, folks!
The kale chips recipe came from Kath.
Rewinding a bit, my afternoon snack was some trail mix. This x4:
I also went to Pilates Reformer training. Now I’m super sore. That class is INTENSE! I love it.
What’s your favorite soup recipe?