indian split pea soup with spinach, carrots and potatoes
November 24, 2010, 1:00 pm
Filed under: beans, carrots, recipe, soup, spinach | Tags: , , , ,

Back in the early days of our relationship I would occasionally make the dude a fancy soup. These health tonics, as I called them, were not much appreciated. Dude recalled later that he dumped the Beet greens soup I gave him for lunch. And I have captured on film the inimitable expression of *pain* that accompanied my personal favorite, the Indian Split Pea soup. Sigh. Dude did, however, struggle on gamely with the strange parade of healthy soups, and for that he got the big prize–the live-in cook (who sometimes makes him good desserts, right?!)

Well last night he said he was in the mood for soup. I have been on a carrot rampage of late, having bought two five pound bags of the things in separate shopping trips. We’re almost through the second bag! Woo hoo! So as I was googling I found this recipe. I kind of missed the indian part, but noticed that it called for a block of frozen spinach and it was labeled fast. So off we went.

The Food and Wine recipe. I really didn’t follow the instructions so much as it required two pots. And we can’t have that, now can we? Not when you don’t have a dishwasher you can’t.

1 10-ounce package frozen chopped spinach
1 cup yellow or green split peas
9 cups water, more if needed
2 1-inch pieces fresh ginger, peeled, 1 piece chopped
1 3/4 teaspoons salt
2 tablespoons butter
1 jalapeño pepper, seeds and ribs removed, minced
1/4 teaspoon turmeric
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
4 carrots, cut into 1/4-inch slices
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

Here’s what I did. I put the green split peas and 3 cups of water and a chunk of peeled ginger on to boil. I cooked them for about 10 minutes or so, they were still a tad crunchy. Then I added the chopped carrots jalapenos and potatoes. I only felt like using 2 carrots and found that that was enough. I added the spices. I cooked the soup again for about 10 minutes and then added the frozen block of spinach. The pot simmered along and the spinach slowly melted.

Additional googling revealed a review on cooking.com. She confirmed what I was afraid of, the soup needed more spice. She had some good tips for sauteing garlic and spices and adding them at the end (basically 2 garlic cloves, and another hit of all of the spices and more jalapenos and fennel). I might do that next time. But the extra pot thing, remember? So I just added more spices.

Serve with yogurt on top. Yum.

Next time I would do the extra saute step. If we get that dishwasher that is.


spicy red lentil soup
October 14, 2010, 12:04 pm
Filed under: carrots, recipe, red lentil, soup | Tags: , , ,

We’re now into the gloomy fall part out here. Some pretty cold mornings heating up to about 60 in the afternoon.

view of field fall 2010

Time for some soup!

I’ve made this one at least twice and it’s good! We like the red lentils around here.

Spicy red lentil soup inspired by Daily Mail version.



½tsp chilli flakes
2tsp cumin seeds
Dry roast in a frying pan until fragrant.

2tbsp olive oil
1 lb carrots, washed and chopped
1 cup butternut squash cubed (I have cubed squash in the freezer–so easy!) If you don’t have squash use more carrots, or that leftover bit of canned pumpkin you have around would be good too.
1 celery stick, finely sliced
3/4 cup split red lentils
4 cups vegetable stock
7 oz coconut milk (1/2 14 oz can)

To serve–plain yogurt dollops
Small handful of coriander leaves

Dry fry those seeds. Set aside. In medium saucepan add oil and saute carrots and celery.

Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk. Simmer about 15 minutes covered until lentils are cooked. Add in those toasted spices. Process with a stick blender. Season with salt and pepper.

To serve, spoon into bowls, add a spoon of yoghurt on top, add a few coriander leaves if you have them. I didn’t this time. Still good!

split pea and barley soup
March 9, 2010, 1:52 am
Filed under: recipe, soup

Continuing on the exploration of assorted legumes–I made this soup. I do love barley, and hadn’t had split peas for awhile. I usually use yellow split peas–in an indian yellow split pea soup but alas, it was not too popular with the doode. So fast forward a couple of years and I thought I’d try again. This time with green peas. This sounded good. It was.

Split Pea and Barley Soup from Ordinary Vegetarian
About 5-6 servings

1-1/2 cups green split peas, rinsed and picked over
1/2 cup pearled barley
6 cups good tasting vegetable broth
1 large white onion, diced
3 carrots, sliced
3 ribs of celery, sliced
1-1/2 tsp thyme
2 cloves of garlic, minced
1 bay leaf
squeeze of lemon juice
salt and pepper to taste

I simplified the instructions from her original post. Saute onion in oil for 5 minutes, or until translucent. Stir in garlic and saute for another 2 minutes. Add in peas, broth, thyme, and bay leaf and bring to a boil. Cover pot and simmer over low heat for about an hour. Add 4 cups water and barley and bring to boil. Continue simmering for about 10 minutes. Add in carrots and celery and simmer another 15-20 minutes, or until the barley and veggies are tender to your liking. Add water to thin if necessary.

Stir in lemon juice and season with salt and pepper to taste.

carrot lentil soup
January 20, 2010, 12:42 am
Filed under: carrots, soup

Every now and again i get a craving for carrot soup. The folks around here don’t love carrot soup, but I keep trying. This one seems to have had some success, at least for the spicy food eaters. But they did all agree to eat this one again. And I thought it was great! The lentils were a nice touch.

Spiced carrot & lentil soup from BBC good food


2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to

1. Heat a large saucepan and dry-fry the cumin seeds and chilli
flakes for 1 min, or until they start to jump around the pan and
release their aromas. Scoop out about half of the seeds with a
spoon and set aside (I just left them all in the pot). Add the oil, carrot, lentils, stock and milk
to the pan and bring to the boil. Simmer for 15 mins until the
lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until
smooth (or leave it chunky if you prefer). Season to taste and
finish with a dollop of yogurt and a sprinkling of the reserved
toasted spices. Serve with warmed naan breads.

parsnip soup with blue cheese
December 6, 2009, 6:31 pm
Filed under: recipe, soup

Parsnips were a big surprise. I roasted some and they were so tasty! I’ve made a parsnip soup before and it’s pretty good. Try it! It’s good!


  • 1 large onion
  • 3 cloves garlic
  • Olive Oil
  • 1 Tbsp curry powder
  • 6 medium parsnips, peeled and finely sliced
  • 5 1/2 cups chicken stock
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • 1/4 cream or milk
  • 2 x 100g wedges blue vein cheese

Serves 4 6

by Annabelle White

The secret to this soup combination is the addition of some crumbled blue vein cheese in the base of the soup plate before adding the hot soup. If you prefer, you can serve the room temperature blue cheese on croutes or small toasts.


Cook the onion and garlic in a little olive oil until soft. Add the curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, making sure the parsnips do not catch, then add the chicken stock. Bring to the boil and simmer for 30-45 minutes. Adjust the seasonings. Puree , then add the freshly chopped parsley and cream just prior to serving.

Combine the blue vein cheese into the bowls, allowing 1 wedge for 2-3 bowls of soup. Pour the hot soup into the bowl. Top with parsley and serve.

If you have additional cream, you can also swirl a little over the edge of the melting cheese for an extra bonus if desired.

This soup is also delicious using pumpkin, cauliflower or broccoli instead of parsnip.