Indian Split-Pea and Vegetable Soup

Name: Indian Split-Pea and Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 4 carrots, cut into 1/4-inch slices; 2 inches fresh ginger, peeled, 1 piece chopped; 283 grams package frozen chopped spinach; 1 Tbsp ground coriander; 2 teaspoons ground cumin; 1 jalapeño pepper, seeds and ribs removed, minced; 237 milliliters yellow or green split peas; 454 grams boiling potatoes (about 3), peeled and cut into 1/2-inch cubes; 2 teaspoons salt; 0 teaspoons turmeric; 2 liters water, more if needed

You can never have too many Indian recipes, so give Indian Split-Pean and Vegetable Soup a try. One portion of this dish contains around 8g of protein, 7g of fat, and a total of 199 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive soup for Autumn. A mixture of ground cumin, salt, ground coriander, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes.

Ingredients you will need

Split Peas

Spinach

Ginger

Water

Salt

Equipment you will use

Sauce Pan

Add more water if necessary to keep the peas from sticking to the pan.

Ingredients you will need

Water

Peas

Equipment you will use

Frying Pan

Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeo, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt.

Ingredients you will need

Coriander

Potato

Turmeric

Carrot

Butter

Ginger

Cumin

Salt

Equipment you will use

Pot

Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.

Ingredients you will need

Vegetable

Spinach

Water

Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Ingredients you will need

Cooked Split Peas

Split Peas

Ginger

Soup

Wine Recommendation: A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish.

Ingredients you will need

Wine

Cherries

Berries

Soup

Equipment

Sauce Pan

Frying Pan

Pot

Ingredients

Servings:

2Tbsps

butter 4

carrots, cut into 1/4-inch slices 2inches

fresh ginger, peeled, 1 piece chopped 283grams

package frozen chopped spinach 1Tbsp

ground coriander 2teaspoons

ground cumin 1

jalapeño pepper, seeds and ribs removed, minced 237milliliters

yellow or green split peas 454grams

boiling potatoes (about 3), peeled and cut into 1/2-inch cubes 2teaspoons

salt 0teaspoons

turmeric 2liters

water, more if needed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.