Color Me Vegan
Heat the water in a large soup pot and add the onions. Stir and cook until they turn translucent, about 7 minutes. Add the ginger and garlic and cook for 5 more minutes, adding any additional water to prevent them from sticking to the bottom of the pot.
Add the curry powder, cumin, mustard, turmeric, yams, carrot, stock, and split peas to the pot. Stir to combine.
Cover and simmer until the split peas are tender and broken down, about 1 hour. Stir often to make sure the split peas don't stick to the bottom of the pot.
About 10 minutes before the soup is done, add the chopped collard greens to the pot, stir to combine, and cook for about 10 minutes until they soften and integrate with the rest of the soup. Season with salt, to taste, and serve hot with freshly ground pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12263g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3006 | ||
Calories from Fat: 82 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 45659.4mg | 1574 % | |
Potassium 7217.1mg | 190 % | |
Total Carbohydrate 583.3g | 172 % | |
Dietary Fiber 177.5g | 710 % | |
Sugars, other 405.7g | ||
Protein 169.6g | 242 % | |
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. |
Calories per serving: 3006
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