dried green split peas
1 1/2 cups
reduced sodium vegetable or chicken broth
yellow curry powder
cloves garlic, finely chopped
HEAT oil in large non-stick stockpot over medium/low heat.
ADD onion, salt, pepper and garlic.
SAUTE for 1-2 minutes, until onions are tender, not brown.
ADD peas, chicken broth and curry powder. Increase heat to high and bring to boil.
REDUCE heat to low, cover and simmer until peas are tender, approximately 45-50 minutes.
TASTE. Adjust seasoning as needed.
PUREE the soup using a blender until desired consistency is reached.
Based on a serving of 1/5 recipe
Energy: 267.4 calories
Protein: 16.9 g
Fat: 7.78 g
Saturated Fat: 1.3 g
Carbohydrates: 35.66 g
Potassium: 756.7 mg