How to Prepare Delicious Yellow Split Pea Soup

Yellow Split Pea Soup. Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks. Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day!

Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor. Until I tried this yellow split pea soup from Gena Hamshaw's cookbook Power Plates, I didn't think split peas were something to get excited about. Split pea soup has been traced back to ancient Greek and Roman societies. You can have Yellow Split Pea Soup using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Yellow Split Pea Soup

1. You need 1/3 cup of yellow split peas.
2. You need 1/2 of yellow onion, chopped.
3. You need 1 of cm cubed piece of fresh ginger, finely sliced and chopped.
4. Prepare 1 medium of carrot, chopped.
5. Prepare 2 cup of water.
6. You need 2 tsp of Swiss vegetable bouillon powder.
7. You need 1 pinch of chaat masala.

Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup. Greek Yellow Split Pea Puree @ Girl CooksWorld (Fabulous! Like Hummus) Yellow Split Pea Dal @ Phoebe Bites (easily makes a meal with Yellow pea soup is traditionally served every Thursday night in Sweden. Stir in the split peas, then the seasonings, hot sauce and the broth.

Yellow Split Pea Soup step by step

1. Rinse the yellow split peas in a sieve and allow to drain.
2. Put everything except the chaat masala in a small pot.
3. Stir to mix in the bouillon a little bit.
4. Bring to a boil, then simmer gently for 25-30 minutes.
5. You may need to add a little more water, but only if it looks really dry.
6. Blend until smooth with a stick blender or in a blender jug (please be careful blending hot liquids!).
7. Serve in a bowl with the chaat masala sprinkled on top.

Raise the heat to medium and bring to a boil. This soup features split yellow peas, together with vegetables and spices and a ham hock or bone. The long simmer infuses such great flavour in the soup. This is a great soup to enjoy throughout the year, but is especially handy as as use for your left-over Christmas or Easter ham bone. Butternut squash soups are traditionally very smooth, and a bit boring, in my opinion.

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