Green Pea Soup
The recipe was in The Essential Vegetarian Cookbook.
- 1 1/2 cups of green split peas
- 1 medium onion,
- 1 medium carrot,
- 2 tbsp grated ginger,
- 1 stalk celery,
- 1 tbsp ground cumin,
- 1 tbsp ground coriander,
- 5 cups vegetable stock,
- 2 cups of frozen peas.
Soak the split peas in cold water for 2 hours, then drain and rinse well.
Lightly pan fry the onion, celery and carrot in a little bit of olive oil for about 3 minutes until soft but not brown. Stir in the cumin, coriander and ginger and cook about another minute. Omit or adjust seasonings to your taste.
Add the split peas and stock.
Bring to a boil and then reduce to a simmer and cook for about 1 1/2 hours stirring occasionally.
Instead of stock I use 5 cups of water and a couple of stock cubes. You could eliminate the stock cubes which do have added salt.