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Prep time
15 minutes
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Cook time
1 hour
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Serves
5
Author Notes
An easy and vibrant soup to make at home in the cold months with a strong curry flavour! —cecispinaci
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Ingredients
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2 pieces
medium red onions (chopped finely)
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5 pieces
garlic cloves (minced)
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5 pieces
celery stocks (chopped)
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1 piece
courgette (cut into half-moon shapes)
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2 cups
yellow split-peas (rinsed and dried)
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1 liter
water (boiled)
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2 packets
low-sodium vegan stock cubes
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1 tablespoon
curry powder
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2 teaspoons
turmeric powder
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2 teaspoons
paprika powder
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1 pinch
salt
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1 pinch
pepper
Directions
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In a large soup pot, heat 2 Tbsps olive oil on medium-to-high heat
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Add your onions and garlic cloves. Mix and cook until they have sweated out and become slightly translucent.
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Add your celery and courgette and mix and cook for an additional 4 minutes.
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Add your curry, turmeric, paprika powders plus a pinch of salt and pepper. Mix well and cook until everything is well combined and have absorbed the spices.
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Rinse your yellow-split peas and add them to everything else. Boil your water.
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Add your boiled water and stock cubes. Increase heat to high. Once boiling in the pot, give a couple stirs, and reduce heat to low. Cover the pot tightly with its lid. Let it simmer for 45mins - 1hr.
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Using an immersion blender, blend the soup! Do a taste test and add more salt and pepper if needed. Serve with your bread!
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