Recipe by dicentra
This is from one of my Food & Wine cookbooks. You can swap out the vegetables for whatever you have on hand. They say to serve this with a fruity Beaujolais.
Top Review by Fine'n Dandy
Wonderful vege soup...so many recipes with 'ham' patueeee, yuck! LOL. But this was great, didn't have any spinach but used pumpkin and just about everything else. Loved the taste and yellow color from the Indian spices. Oh, I used one package of Instant Noodles, cooked in a separate pot and spooned over each serving. My Son loved that!
- 1 (10 ounce) package frozen spinach
- 1 cup split peas (yellow or green)
- 9 cups water
- 2 inches gingerroot, peeled, 1 piece chopped
- 1 3⁄4 teaspoons salt
- 2 tablespoons butter
- 1 jalapeno pepper, seeded, ribs removed, minced
- 1⁄4 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons ground cumin
- 4 carrots, sliced 1/4 inch thick
- 1 lb boiling potato, peeled and cut in 1/2 inch cubes
Directions See How It's Made
- Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of water, the unchopped piece of ginger, and ½ teaspoon of the salt.
- Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
- Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, jalapeno, turmeric, coriander, cumin carrots, potatoes, and the remaining 1 ¼ teaspoons salt. Add the remaining 6 cups of water.
- Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
- Stir in the spinach and simmer 5 minutes longer.
- Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer soup for 5 minutes, stirring occasionally.