Yummy Yam & Yellow Pea Soup
This soup is one of my winter favourites! Hearty, delicious and full of greens!
1 large yellow onion, diced
2 tablespoons of minced fresh ginger (or more if you love ginger!!)
3 cloves of garlic, minced
2 tablespoons of curry powder (I got mine from the local Indian market)
1/2 teaspoon dry mustard (if you don't have this, don't worry!)
1/2 teaspoon ground tumeric
1/2 cayenne pepper (or fresh chilies of your choice)
1 large yam or Japanese sweet potato cut into one inch cubes
3 large carrots, chopped
8 cups of low-sodium vegetable broth
2 cups of dried yellow split peas (avoid bulk yellow split peas as they may not soften, can substitute green split peas)
1 bunch kale (or any leafy green like collards or chard) stripped off ribs and chopped into bite-sized pieces
black pepper to taste
In a large pot over medium-high heat, cook the onion, stirring until translucent, about 5 minutes. (If you don't have a non-stick pan, use about a tablespoon of water for a healthy saute). Add the ginger and garlic and cook for 5 more minutes. Pour a table spoon or more of water in the pot to prevent sticking, if necessary.
Add the curry powder, cumin, mustard, tumeric, cayenne, yam, carrots, broth and split peas to the pot. Bring to a boil, cover and simmer until the split peas are tender, broken down and sort of creamy. 60-90 minutes. Stir occasionally to make sure the peas don't stick to the bottom of the pot.
About 10 minutes before the soup is done, add the chopped kale and cook for about 10 minutes until they soften and integrate with the rest of the soup. Add freshly ground pepper to taste. Serve & Enjoy!!
I found this recipe in one of Dr. Esselstyn's cookbooks! Him and his wife have some fantastic recipes. Healthy and delicious! If you like this recipe please share it with your family and friends!