Peas are one of my favorite vegetables. Probably because I grew up on mushy peas (an Irish delicacy). When in season fresh peas are a delight but in winter months dried split peas come in handy. They’re not only convenient since they don’t require soaking, but they’re also high in nutrients and low in fat and calories.
If you are concerned about coconut milk, turns out it’s gotten a bad rap over the years. The saturated fat content in coconut milk has been shown in independent studies to be an easily metabolized good saturated fat, which means it does not transform into bad cholesterol, clogging up arteries. Using light coconut milk cuts the calories and fat by more than half, paving the way to a delicious healthy meal.
7 cups low-sodium vegetable broth
1 x 14 oz can light unsweetened coconut milk
1 x 16 oz bag dried split peas
1 bay leaf
2 shallots – peeled, small dice
2 cups sweet potato – diced
1 cup red bell pepper – diced
2 tsp curry powder
1/4 tsp chili flakes
2 tbsp olive oil
Garnish: Fresh chopped chives
S&P to taste
Preheat large soup pot on medium heat. Add 2 tbsp olive oil. Saute shallots & red pepper for 1 minute, stirring. Add curry powder and stir for 30 seconds. Add broth, coconut milk, peas, chili flakes and bay leaf and bring to a gentle boil. Once just boiling reduce heat to a simmer and partially cover with lid. Continue cooking for 20 minutes stirring occasionally.
After 20 minutes add diced potatoes and continue simmering soup until potatoes are cooked.
Once potatoes are cooked through, taste and season with S&P.
Sprinkle fresh chopped chives to finish.
NOTE: It might look like a lot of broth but once the potatoes start to cook the starch from them will help thicken the soup.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.