Isabel's Kitchen
Curried Yellow Split Pea Soup
Serves: 2
  • 4 cups vegetable stock or water
  • 1 cup yellow split peas
  • 1 large onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 large carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 cup diced butternut squash
  • 1 Tbsp curry powder
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 Tbsp coconut oil
  1. In a heavy stock pot heat up the coconut oil and sautee the onion until soft and fragrant, add the celery, carrots, parsnip and butternut squash. Sprinkle with the curry and cumin powders and the sea salt. Cover with the vegetable stock and bring soup to a boil and then lower the flame to achieve a simmer. Simmer the soup for 45 minutes, stirring occasionally. Blend the soup using an immersion blender and serve.
About the ingredients
Split peas offer more dietary fiber than many major food groups and are a rich source of energizing complex carbohydrates. Yellow split peas are a particularly excellent food source of B vitamins and several minerals essential for human health.

Yellow split peas are rich in two of the energy-yielding nutrients: protein and carbohydrates, meeting on average 20 and 10 percent, respectively, of the recommended daily value or DV for a 2,000 calorie diet. They are particularly rich in the amino acid tryptophan, meeting over ¼ of your daily requirement in a ½-cup serving. Tryptophan is needed to manufacture the neurotransmitter or brain chemical serotonin, which regulates mood, appetite, hunger and sleep.