A flavorful Caribbean vegetarian split peas soup recipe, hearty, comforting, and 100% meat free, but still full of that island warmth.
Ingredients
or180 grams of yellow split pea, dried
or2 cups of soup, vegetable broth (440 g)
or1 medium size (250 grams) onion, raw
or3 cloves of garlic, raw (9 g)
or2 whole units of pimentos (132 g)
or1 cup (1" cubes) of pumpkin or squash or carrot, raw (116 g)
or1/2 pinch of salt, sea (0 g)
or1 tsp, ground of spices, pepper, black (2 g)
or1/2 tsp of spices, paprika (1 g)
or2 cups (16.9 fl oz) of spring Water (504 g)
or3 spring fresh of thyme, fresh (2 g)
or1 pinch of turmeric, dried, ground (0 g)
or1 tbls (~20 grams) of green seasoning (blend thyme, chadon beni, parsley, pimento, onion, garlic)
or1 tsp of oil, hazelnut (5 g)or1 teaspoon of oil, olive (3 g)
Preparation
1.
In a large soup pot, heat vegetable oil.2.
dd onion, garlic, pimentos, and green seasoning; sauté until fragrant.3.
Add soaked split peas, broth, and turmeric/curry powder.4.
Bring to a boil, then reduce heat and simmer until peas begin to soften (about 20–30 minutes).5.
Stir in pumpkin or carrots, celery, and thyme.6.
Continue to cook until vegetables are tender and soup starts to thicken (another 20–25 minutes).7.
Add salt, black pepper, and hot pepper to taste.8.
If using, stir in greens just before serving so they wilt but stay vibrant.9.
Enjoy piping hot, garnished with fresh chadon beni and a squeeze of lime, alongside roti, crusty bread, or as a hearty meal on its own.10.
Optional: a handful of spinach, kale, or chopped callaloo leaves at the end for extra greens
