Winter came a little late this year, and every evening when I come inside from walking my dog, Spike, I am chilled to the bone. Nothing helps but a steaming hot bowl of soup. This is a delicious and hearty vegan soup that is perfect for the cooler months.
My favorite technique in this soup is the addition of a pureed garbanzo bean mixture, which results in a creamy texture without the addition of "cream of whatever" condensed soup or heavy cream. The subtle spice from the curry and crushed red pepper will warm you up, while the protein and fiber from the split peas and garbanzo beans fill you up. The addition of nutrient dense kale makes this soup even better for you.
4 tbls olive oil, divided
1 large yellow onion, small dice
1 cup carrots ,chopped
1 cup celery, chopped
3 tbls good madras curry powder
1/2 tsp crushed red pepper
3 cloves garlic, minced or grated, divided
1 1/2 cup dried split peas
Kosher Salt
1/2 tsp White Pepper
1 tbs rice vinegar
Kosher Salt
1/2 tsp White Pepper
1 tbs rice vinegar
6 1/4 cups vegetable broth, divided
1 (15.5oz) can garbanzo beans, drained and rinsed
Juice of 1 lemon
1 bunch kale, rinsed, removed from stem, and chopped
Cilantro for garnish
1 lemon, cut into wedges for garnish
Heat 2 tbs olive oil over medium high heat in a large pot. Saute onion, carrots and celery until just tender. Add garlic, cook 2 minute. Add curry powder, white pepper and crushed red pepper and stir, cook 1 more minute. Deglaze pan with rice vinegar.
Add split peas, 6 cups vegetable broth, and salt to taste. Cover and simmer for 50 minutes, or until split peas are al dente.
While split peas are simmering, in a food processor, add garbanzo beans, 1/4 cup broth, olive oil, and lemon juice. Puree until smooth.
After soup simmers, add kale and allow to wilt, about 5 minutes. Stir in the pureed garbanzo bean mixture and stir. Soup will be creamy and slightly thick. Add salt as needed More crushed red pepper can be added if you like a little more spice. Heat all the way through, then serve with chopped cilantro and lemon wedges.
Heat 2 tbs olive oil over medium high heat in a large pot. Saute onion, carrots and celery until just tender. Add garlic, cook 2 minute. Add curry powder, white pepper and crushed red pepper and stir, cook 1 more minute. Deglaze pan with rice vinegar.
Add split peas, 6 cups vegetable broth, and salt to taste. Cover and simmer for 50 minutes, or until split peas are al dente.
While split peas are simmering, in a food processor, add garbanzo beans, 1/4 cup broth, olive oil, and lemon juice. Puree until smooth.
After soup simmers, add kale and allow to wilt, about 5 minutes. Stir in the pureed garbanzo bean mixture and stir. Soup will be creamy and slightly thick. Add salt as needed More crushed red pepper can be added if you like a little more spice. Heat all the way through, then serve with chopped cilantro and lemon wedges.
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