Moosewood Golden Split Pea And Sweet Potato Soup Food

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MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP



Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

  • Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  • Stir in ginger and next 4 ingredients and cook 1 minute.
  • Mix in 7 cups water, sweet potatoes and split peas.
  • Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  • Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  • Season with salt and pepper.
  • Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

GOLDEN SPLIT PEA SOUP



Golden Split Pea Soup image

This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.

Provided by dicentra

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups chopped onions
1 teaspoon vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon fresh ginger, grated
1 cup dried yellow split peas
7 cups water
2 cups sweet potatoes, peeled and cubed
1 cup apple, peeled, cored and cubed
1 teaspoon cinnamon
2 teaspoons chili powder
3/4 cup chopped tomato
2 tablespoons lime juice
1 tablespoon soy sauce

Steps:

  • In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
  • Add the cumin, turmeric, coriander and ginger and cook for another minute.
  • Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
  • Lower the heat and simmer for 40 minutes, or until the split peas are tender.
  • In a bowl, combine the tomatoes, lime juice and soy sauce.
  • When the split peas are tender, add the tomato mixture.
  • Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

EAST AFRICAN PEA SOUP



East African Pea Soup image

This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper.

Provided by hudelei

Categories     African

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups chopped onions
1 teaspoon minced garlic
1 tablespoon vegetable oil
1/2 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small habanero pepper, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 dash clove (no more than 1/8 tsp)
1/4 teaspoon turmeric
2 tomatoes, chopped
1 sweet potato, diced (about 2 cups)
3 1/2 cups water
1 lb frozen green pea, thawed

Steps:

  • Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
  • Add garlic and saute for 1 minute.
  • Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
  • Add the tomatoes and sweet potato.
  • Stir well.
  • Add 1 1/2 cups water and stir.
  • Bring the soup to a boil.
  • Reduce the heat and simmer, covered for 5 minutes.
  • Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
  • Remove the soup from the heat and stir in the remaining 2 cups of water.
  • Purée the soup in a blender or food processor in batches until smooth.
  • Return soup to the pot, add the remaining peas and gently reheat.

Nutrition Facts : Calories 133.8, Fat 2.9, SaturatedFat 0.4, Sodium 492.3, Carbohydrate 23.1, Fiber 5.5, Sugar 8.8, Protein 5.4

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