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Curried Yellow Pea Soup
1 tablespoon unsalted butter
8 ounces onion, peeled
and chopped
2 garlic cloves, peeled and chopped
1 piece ginger (1-inch) peeled,
thinly sliced
2 tablespoons jalapeño pepper,
cored, seeded and chopped
1 tablespoon curry powder
½ teaspoon cumin seed
1 pound yellow split peas, rinsed
8 ounces red potatoes, skin on,
quartered
8 ounces mushrooms, halved
8 ounces baby carrots
8 ounces parsnips, peeled and
cut into 1-inch slices
8 ounces cauliflower, separated into
1½-inch florets
¹⁄3 cup brown rice
4 cups vegetable stock or Roasted
Vegetable Stock (page 25)
3 cups water
Makes 12 cups
Melt butter over medium-high heat in a 10-inch Cuisinart
®
nonstick skillet. Cook
onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic
pot of Cuisinart
®
Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow
cooker; stir. Add stock and water. Cover and press on/off button to turn the unit
on. Set time to 7 hours and press Low; slow cooker will automatically switch to
Warm when cooking time has elapsed.
Nutritional information per serving (1 cup):
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g