Thursday, July 17, 2014

Yeti Spicy Split Pea Soup

Yeti soup? Is that vegan? I decided to call it yeti soup because it is impossible to photograph properly. I do not know why, but cameras go all blurry when attempting to take a picture of it! Any clearer pictures just didn't look...right, much like the famous fuzzy being.

Blurry, but I promise it tastes better than it looks!

Anyway, this soup is SPICY! I wasn't expecting it to be so spicy because dried peppers, especially jalapeno peppers, lose their heat when cooked for long periods. I think the pressure cooker does something special with this. I love it, but it you don't order your Thai food in the neighborhood of medium + to hot, you're going to want to tone it down a bunch! It was excellent and flavorful, which is never really my expectation with split peas, to be honest.

1.75 cups of yellow split peas, picked through for stones
.25 cups of red lentils, picked through for stones
1 large onion, diced
1.5 cups chopped carrots
4 cubes of un-chicken bouillon (or enough to make 8 cups of broth, if that's not 4 for the brand you have)
8 cups of hot water
1.5 TBS minced garlic (about 6 cloves)
1 TBS jalapeno (if you like it hot!)
1.5 tsp cumin
1/4 tsp Rogan Josh seasoning (a standard curry powder would probably stand in here just fine)
1/4 tsp Berbere (I'm not sure what would be a good stand in here, but in a pinch you could use more Rogan Josh or curry)


Place all of the ingredients into the pressure cooker, making sure to stir to get the bouillon cubes to incorporate into the water. Then cook on low pressure for 35 minutes. Release the pressure instantly, stir, and serve. It thickens as it sits, but never gets as thick as traditional split pea soup. Don't add salt before you taste it; it's salty enough.

Nutrition (per 1/5 of the batch, about 2 cups in each serving)

Calories: 256
Carbs: 53 (18%)
Fat: 2.8 g (6%)
Protein: 18.5 g (24%)
Fiber: 20 g (82%)
Sugars: 6 g (16%)
Vitamin A: 160%
Vitamin C: 14%
Calcium: 5%
Iron: 18%

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