I picked up this recipe when we visited Fiji a few years ago. While it was part of a truly wonderful holiday, the cooks there struggled with the concept of veganism. Around the repetitive meals and a few not so tasty dinners, this soup became a favourite for both me and Kenny, despite being before he went vegetarian. Totally tasty, I begged the chef for his recipe not even half way through our stay.
I’ve made some tweaks since then to make this my own and it makes for a quick, cheap and easy meal. Ready in just 30 minutes, it’s a great backup to have in your pocket for when you need something fuss free but still bursting with flavour.
I know it might seem crazy to be suggesting soup just as the weather starts to heat back up but trust this, this tasty soup was perfect in the heat of Fiji and it’ll be just as tasty here – enjoy!
- Makes: Serves 4
Ingredients
For the Soup:
- 1.2 ltr Vegetable Stock
- 225g Yellow Split Peas, soaked*
- 1 tsp Turmeric
- 1 Medium Aubergine (Eggplant to our american readers)
- 85g Onion (about half an onion)
- 2 Garlic Cloves
- 2 tsp Mustard Seeds
- 2 tsp Cumin Seeds
- ½ tsp Chilli Flakes
- 1 Carrot
- ½ Celery Rib
- 1 Tbsp Lemon Juice
- Oil for cooking
- Salt & Pepper to taste
Directions
Put your peas, stock, and turmeric into a large pan and bring to the boil. Now turn down the heat and gently simmer for about 30 minutes, or until the peas are tender.
While the peas are cooking, cut all the vegetables into a fine dice (as fine as you safely manage). Place a pan on a medium heat and add a touch of oil. Gently fry the onion until it starts to brown. When ready, add the spices and garlic and fry until the garlic smells fragrant and the spices start to brown. Now add the rest of your vegetables and fry for another 5 minutes, or until the vegetables soften and the aubergine starts to brown.
Finally, stir your vegetable mix into the split peas, add the lemon juice and season to taste. Using an immersion blender, puree to your preferred thickness – I like it still with a little texture.
Serve garnished with a little coriander and some tasty bread or even poppadoms on the side.
Notes
* If you don’t want to soak your split peas you don’t have too, but it does help to reduce the cooking time. If you don’t do the soak them then just increase the cooking time on the split peas to about an hour.
Allergy Notes; This one is vegan, gluten free, soy free, and nut free – no adjustments needed here!
