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Name: Split Pea And Cumin Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt & freshly ground biack; Fresh coriander to garnish; 100 g Carrots; peeled and chopped; 850 ml Vegetable stock; 1 Stick celery; chopped; 15 ml olive oil; 1 Garlic crushed; 1 Onion; peeled and chopped; 150 g Yellow split peas; 15 ml Lemon juice; 125 ml Buttermilk; 1 ts Cumin seeds

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INGREDIENTS

Salt & freshly ground biack
Fresh coriander to garnish
100 g Carrots; peeled and chopped
850 ml Vegetable stock
1 Stick celery; chopped
15 ml olive oil
1 Garlic ; crushed
1 Onion; peeled and chopped
150 g Yellow split peas
15 ml Lemon juice
125 ml Buttermilk
1 ts Cumin seeds

Servings

INSTRUCTIONS

1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and saute gently for 5 minutes. Stir in the split peas and cook for 2 minutes. 2. Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then pur?e in a food processor or blender and return to the pan. 3. Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.

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Nutrition

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Serving Size: 1 Serving (1263g)
Recipe Makes: 1 servings

Calories: 318
Calories from Fat: 51 (16%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.7g
Cholesterol 5.2mg		2 %
Sodium 3874.5mg		134 %
Potassium 826.4mg		22 %
Total Carbohydrate 52.4g		15 %
	Dietary Fiber 12.9g	51 %
	Sugars, other 39.5g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 318

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