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6
Curried Yellow Pea Soup
◆
20
SoupS & StockS
1 tablespoon unsalted butter
6 ounces onion, peeled
and chopped
1 garlic clove, peeled and chopped
1 piece ginger (1-inch) peeled,
cut into quarter-size pieces
1 tablespoon jalapeño pepper,
cored, seeded and chopped
¾ tablespoon curry powder
¼ teaspoon cumin seed
¾ pound yellow split peas, rinsed
6 ounces red potatoes, skin on,
quartered
4 ounces mushrooms, halved
6 ounces baby carrots
4 ounces parsnips, peeled and
cut into 1-inch slices
4 ounces cauliflower, separated into
1½-inch florets
¼ cup brown rice
3 cups vegetable stock or Roasted
Vegetable Stock (page 25)
2 cups water
Makes 8 cups
Melt butter over medium-high heat in a 10-inch Cuisinart
®
nonstick skillet. Cook
onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic
pot of Cuisinart
®
Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to
Slow Cooker; stir. Add stock and water. Cover and cook on Low for 7 hours using
the Timer function; Slow Cooker will automatically switch to Warm.
Nutritional information per 1-cup serving:
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
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