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Curried Split Pea Soup with Root Veg & Ginger

Lately I’ve been wondering if our veg box man has been concerned for our health; our last few boxes have included honking great chunks of fresh ginger root that I’ve been struggling to put to good use. I’m not sure I trust our blender to do a good enough job with it, and Mr J-M and I have been miraculously free of the common cold all winter, so I thought I’d throw some in a hearty soup.

I’ve been trying to get more use out of my PRESSURE KING PRO!!1! too, and if there’s one thing it’s super handy for, it’s transforming dried beans and lentils into nutritious meals in (tens of) minutes.

Throwing this wee soup together was quite an achievement for me. It’s been a tough few weeks and a tough few days my head has been SO full of despair and bees and my body at the very point of utter exhaustion. Just when I was wondering how best to articulate my complete lack of blog (or any) mojo/motivation, the always eloquent Jack Monroe did it for me in this post:

I, a bestselling cookbook author, have days where I live on six bags of crisps, one after the other, because the demons descend and the thought of creating anything, of liking myself enough to boil pasta, crushes me from the inside out. I have been very open about mental illness, specifically anxiety and depression. My current surge of recipes is an indication that I am in a sunny place, the weeks of silence can be safely read as a pit of depression, or an arthritis flare-up, or the black dog howling in my face. Sometimes people do not have the ability for self-care, and I hear from people with autism, anorexia, depression, anxiety, and a range of other complicated situations, who need to know what to have to hand when their head is in a pickle, to nourish themselves. (FWIW, I rely on Pot Noodles with a lot of tinned and frozen veg stirred in, and tinned soups heated in the microwave, and easy fruit like oranges, bananas and tinned pears to get me through. And crisps.)

So after a pretty horrifyingly disastrous Saturday, spent primarily expelling more tears and snot than I thought possible for more or less no reason at all, I’m pretty proud of this Sunday soup. It’s the soup of small victories; of not relying on crisps and Pot Noodles. You might like it too.

(Shout out to Mr J-M for parenting me for most of the weekend and serving up a large plate of oven-baked beige foods at the point I needed it the most.)

Ingredients (serves 2-4)

  • 1 large white/brown onion, chopped
  • a big ol’ chunk of fresh ginger root, as much as you can handle
  • a couple of big ol’ parsnips (or whatever root veg you have to hand)
  • 2 tbsp mild curry powder
  • 1 cup dried split peas
  • 3 cups vegetable stock

Method

Sauté the chopped onion in a little olive oil. Mince or chop the ginger root and add to the pan. Throw in the chopped and peeled root veggies. Add the curry powder and mix well. Transfer the mixture to the instant pot, add the dried split peas and vegetable stock. Cook on your soup/stew setting for 20 minutes, and allow the pressure to release naturally.

Once cooked, blitz with a hand blender to get the consistency you like.

To cook on the stove-top, start off the onions and ginger in a saucepan, add the root veg, curry powder and split peas, 4 cups of vegetable stock, and simmer for 50 minutes. Blend, etc. Serve with posh seeds if you’re feeling fancy.


Pinnable image


For veganism, dog pictures and life ramblings, giz a follow…

Woodcut of leaping deer.

YASSS!

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5 Comments

  • Reply Susan

    That might be the biggest chunk of ginger I’ve ever seen?
    I am sorry it has been a rough weekend, but glad you have an excellent partner there to look after you and provide the beige food. Beige food is so comforting.

    February 20, 2018 at 03:37
  • Reply Andrea

    Sorry you had such a hard weekend, but glad you are feeling better. I love ginger, and your recipe looks like a wonderful, warming good use of it. My Instant Pot is calling to me. For what it’s worth, I deal with great chunks of ginger with a ginger grater. I have a microplane grater, which makes quick work of turning any chunk of ginger into a fine mince.

    February 21, 2018 at 19:10
  • Reply Joey

    Your weekend sounds as crappy as your soup looks lovely. I don’t think I can take photos that good on a good day, let alone after a weekend that’s hitting hard. What about freezing the ginger, or using it as tea? Or making ginger snaps?! I’m with you on beige foods. I am living proof of the healing power of potato waffles!

    February 22, 2018 at 20:28
  • Reply Jennifer

    Sorry about your weekend. I hope this weekend will end up being better.

    This soup looks really good.I recently made the split pea soup from Isa Does It, and I am unsure about it. She uses anise seeds and rosemary and I can’t decide if I like that combo. I think I would of preferred your heavy handed use of ginger and curry.

    And I agree with Joey, have you tried freezing it? Like pre-mince-puree and put about a tablespoon worth in an ice cube tray and freeze. I would say I do this, but I don’t. I am lucky to have Asian food markets that sell it pre-minced in little tubes. Otherwise nothing I make would have ginger in it.

    February 24, 2018 at 12:33
  • Reply Bettina

    Jenny, thanks so much for the post.Really thank you! Keep writing.

    February 27, 2018 at 09:00
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