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Split Pea Curry Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
American
Creator
Culinary Genie
Makes
6 servings
Active Time
30 minutes
Total Time
1¾ hours
Calories
338
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.
Ingredients
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2 tablespoons extra virgin olive oil
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1 cup chopped onion
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1 cup chopped carrots
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1 fresh jalapeño chile pepper, seeded and chopped
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4 cups sliced shiitake mushrooms (stems removed)
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2 tablespoons Salt-Free Hot Curry Seasoning Blend
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1 tablespoon Salt-Free Garlic & Herb Seasoning Blend
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4 cups no added salt or reduced sodium vegetable broth
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1 head bok choy, chopped (about 4 cups greens and stems)
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1 cup dried green split peas
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2 cups water
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1 (13.5 ounce) can full fat coconut milk
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½ cup chopped fresh cilantro
Directions
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.
Add mushrooms, Salt-Free Hot Curry Seasoning Blend and Salt-Free Garlic & Herb Seasoning Blend. Continue sautéing until mushrooms are softened, about 5 minutes.
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.
Stir in coconut milk and cilantro; salt as desired. Continue simmering until heated through.
Nutrition
Serving Size
1 serving
Calories 338,
Total Fat
16 g,
Saturated Fat
11 g,
Cholesterol
0 mg,
Sodium
86 mg,
Carbs
58 g,
Fiber
13 g,
Sugar
9 g,
Protein
14 g