March 16th, 2013

cooking

Split pea soup

Adapted from The Yoga Cookbook, published by the Sivananda Yoga Vedanta Centres. Easy, simple, and very tasty.

8 oz split peas
1.5l vegetable stock
4 sweet potatoes
2 stalks celery
2 tbsp olive oil
1 tsp dried basil
1 tsp ginger paste
1 tsp ground cumin
Salt and pepper to taste
1 tsp honey
1 tbsp lemon juice

Wash the split peas and put them in a large saucepan with the vegetable stock. Bring to the boil, cover and simmer until the split peas are soft (about 45 mins). Meanwhile, peel the sweet potatoes and chop them and the celery into small pieces. Heat the olive oil in another large saucepan with the basil, ginger paste and cumin. Add the sweet potatoes and celery and saute for about 5 mins, then transfer them to the other pan with the split peas for the rest of their cooking time. Season to taste and check that both the split peas and the vegetables are soft - if not, simmer a little longer. Mash lightly with a potato masher, then add the honey and lemon juice and stir well. Heat through if necessary, then serve. Good with fresh wholemeal bread. Serves 4-6, takes about an hour from start to finish.