Curried Split Pea Soup

Curried Split Pea Soup

Curried Split Pea Soup

This is a great soup. Spicy and rich tasting but low in calories. Easy to make too. It can be made thick and served as a dal over rice. Use more or less curry powder depending on taste. I like it with naan, I get frozen at the grocery store. It heats in a minute or two.

Curried Split Pea Soup

2 Tablespoons unsalted butter

1 onion chopped

2-3 garlic cloves minced

1 Tablespoon ground cumin

2-3 Tablespoons curry powder

1 Serrano chili seeded and minced

2 cups split peas

4 cups chicken stock

1-2 handfuls baby spinach

lemon quarters

1. Sauté the onions in the butter in a Dutch oven until wilted. Add the garlic, cumin, curry powder and Serrano stirring till fragrant, about 30 seconds.

2. Stir in the split peas and chicken stock. Bring to a boil. Reduce to simmer for 35-35 minutes so peas are cooked.

3. Blend to desired consistency with an immersion blender, adding water if needed.

4. Stir in spinach. Serve when the spinach is wilted. Garnish with lemon.

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Fall Bratwurst Soup

Fall Bratwurst Soup

Fall Bratwurst Soup

This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.

Fall Bratwurst Soup

2 Bratwurst

2 medium onion chopped

2 mild chilies (like banana pepper) chopped

quart of chicken broth

1 15 ounce can diced tomatoes

1/4 head of cabbage

1/2 head cauliflower

4 small potatoes quartered

2 carrots chopped

2 cups lima beans ( fresh or frozen)

sprig of fresh thyme

2 bay leaves

1Tablespoon apple cider vinegar

1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.

2. Add olive oil if needed and sweat the onion and pepper.

3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.

4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.