Yellow Split Pea Soup With Sweet Potatoes And Kale Recipes

Steps:

• Spray a large soup pot with cooking spray and heat on medium.
• Saute onions for 5 minutes or until they become translucent.
• Push onions to the side of the pot and add the cumin seeds and mustard seeds to the bottom-center of the pot. Add vegetable oil on top of cumin seeds and mustard seeds and stir lightly. When the mustard seeds begin to pop, stir the onions into the seed mixture.
• Add the ginger and garlic and cook for one more minute.
• Add sweet potatoes, water, split peas, and one tablespoon of curry powder (or garam masala). Stir well.
• Cover the pot and simmer for one hour. Stir regularly to ensure that the split peas don't stick to the pot. Add more water if necessary.
• Stir kale into the soup and cover. Cook for 10 additional minutes on low (or slightly less time if you want the kale to retain any crunch).

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Steps:

• In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
• Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
• Reduce heat to low, cover and simmer 60 minutes.
• At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

Steps:

• Spray a large pressure cooker or pot with cooking spray and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well. If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes; then remove from the heat and allow the pressure to come down naturally. If you're cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary. While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.