There is no sign of winter leaving us any time soon, so we might as well get comfortable with a big cup of steaming soup.
Most people I know dunk chunky pieces of crusty bread in their soup and are quite content with having it as a main meal while I watch them with envy. That’s the problem with being wheat and dairy intolerant. You can only have so much rye bread before getting absolutely sick of its sour aftertaste and rather skip it altogether.
The other day I spotted a gluten-free bread at the supermarket that looked enticingly “normal” but when I picked it up it was as heavy and stodgy as a brick. The perfect murder weapon was good enough to clunk someone over the head with and simply eat it afterwards to remove all the evidence. So no, alternative health breads are simply not an option or tempting at all.
Therefore I’m always looking for a nourishing but filling soup. Something that I can eat as a meal and not feel hungry half an hour later. That’s why pumpkin is so handy; it’s sweet, starchy and deeply satisfying. Another alternative is to use dried pulses as a base for a soup, which are notorious for keeping your blood sugar levels steady.
Stepping out of my comfort zone, I made this exquisite soup and it scored full marks for what I want out of a soup; tasty, easy to prepare, cheap, wholesome, gratifying and simply moreish.
- 50g (2 oz) split yellow peas, soaked overnight in cold water
- 1 small onion
- 1 garlic clove
- 225g (8 oz) carrots
- 1 potato
- 1 red chili
- 15ml (1 tbsp) sunflower oil
- 5ml (1 tsp) grated fresh root ginger
- 7.5ml (1½ tsp) hot curry paste
- salt and pepper
- double cream, to serve (optional)
- chopped chives, for garnishing (optional)
- Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender. Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
- Serve immediately.
- If you don’t have curry paste, use curry powder.
- This soup is suitable for freezing.
- Serving Size: 1 serving
- Calories: 136
- Sugar: 3 g
- Sodium: 793.6 mg
- Fat: 2.8 g
- Carbohydrates: 21.7 g
- Fiber: 8 g
- Protein: 7.4 g