Curried Split Pea Soup

Page 46

(2 reviews)

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Recipe Reviews

I made the straight-off soup for today's dinner.
- Also made Coconut Rice, as suggested, but didn't make the pressure cooker version in the book, just the ingredients cooked as usual.
- Let the pressure cooker cool naturally while the rice finished cooking and cooling, then hurried along the pressure release. So it was in between chunky and smooth.

Good. Needed lots of salt to get the taste up. (And we're not heavy salters.)

Made the whole recipe. We'll have 2-3 more servings from it.

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I love the sweet variation of this soup (replace carrots with parsnips) combined with the suggested addition of beet greens. Instead of the green split peas called for, I make this with yellow split peas. For a split pea soup, it comes out rather lovely. Tastey too. As with most split pea soups, this one will firm up in the fridge so you'll need to add some water when reheating to make it more soup-like.

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