Split pea and cumin soup

1 servings

Ingredients

Quantity Ingredient
15 millilitres Olive oil
1 Onion; peeled and chopped
1 Clove garlic; crushed
1 teaspoon Cumin seeds
100 grams Carrots; peeled and chopped
1 Stick celery; chopped
150 grams Yellow split peas
850 millilitres Vegetable stock
125 millilitres Buttermilk
15 millilitres Lemon juice
Salt & freshly ground biack pepper
Fresh coriander to garnish

Directions

1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and saut‚ gently for 5 minutes. Stir in the split peas and cook for 2 minutes.

2. Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then pur‚e in a food processor or blender and return to the pan.

3. Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.

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