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Split Pea Curry Soup

Culinary Genie

Makes

6 servings

Active Time

30 minutes

Calories

338

Cuisine

American

Category

Soups & Stews

A delicious vegetarian soup, gluten and dairy-free as well, this soup is loaded with flavor and vegetables. Hearty and perfect for a meatless Monday meal. Featuring Culinary Genie Salt-Free Hot Curry Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend.

Split Pea Curry Soup

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 cup chopped carrots

  • 1 fresh jalapeño chile pepper, seeded and chopped

  • 4 cups sliced shiitake mushrooms (stems removed)

  • 2 tablespoons Salt-Free Hot Curry Seasoning Blend

  • 1 tablespoon Salt-Free Garlic & Herb Seasoning Blend

  • 4 cups no added salt or reduced sodium vegetable broth

  • 1 head bok choy, chopped (about 4 cups greens and stems)

  • 1 cup dried green split peas

  • 2 cups water

  • 1 (13.5 ounce) can full fat coconut milk

  • ½ cup chopped fresh cilantro

Directions

  1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onions, carrots and peppers; salt as desired. Sauté until onions are softened, about 3-5 minutes.

  2. Add mushrooms, Salt-Free Hot Curry Seasoning Blend and Salt-Free Garlic & Herb Seasoning Blend. Continue sautéing until mushrooms are softened, about 5 minutes.

  3. Add broth, bok choy, peas and water; bring to a boil. Reduce heat and simmer 40-50 minutes or until peas are tender but not mushy, stirring occasionally.

  4. Stir in coconut milk and cilantro; salt as desired. Continue simmering until heated through.

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