SOUP!

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A cool Sunday evening I was looking at all my jars in the pantry to satisfy a desire… I had been reading an appealing cookbook, I read them like novels, and the sight of a bowl of plant goodness caught my eye. Kale, rice, pumpkin with black beans seemed like the perfectly scrumptious and nourishing lunch I needed for the following cold day.

I searched the shelves of my kitchen, picked up all the jars, yet was astound to not find one dark bean left in my well stocked cupboard. In disappointment, I aimed for the glass container filled with green split peas… that will do I thought in resignation. So I put the little verdant nuggets to soak and went off to bed to not miss the visit of our dear Mr. Sandman.

The sun rose, I had a good night’s rest… yet I still had no idea what I was going to do with my split peas… Dhal? Puree? No, I know, soup!

After browsing the net for some inspiration… I came up with my version of a Middle Eastern warming pot. Trust me, this soup is deliciously satisfying. Would you be tempted? You will need:

  • A cup and a half of over night soaked green split peas
  • A big yellow onion
  • 3 or 4 celery stalks
  • 2 medium size potatoes
  • The zest of two lemons
  • Plenty of olive oil
  • 1 heaping teaspoon of cumin powder
  • 1 heaping teaspoon of coriander
  • Some salt and pepper
  • Half a bunch of flat parsley
  • Za’atar

Start by rinsing the split peas, then put them in a pot covered with water and a little salt. Peel your potatoes, cut then into little pieces and add to the peas 15 minutes later. Keep the pot on the fire until the potatoes are cooked. Chop your onion, fry them in a pan with a little olive oil, add the chopped celery sticks, a few minutes later add the cumin and coriander. Season with salt and pepper as well as some water from the pan of potatoes and peas. Just before the celery is cooked add the zest of two lemons. Transfer all the ingredients into the blender and blend with a little more olive oil. Adjust seasoning with salt if needed.

Chop finely your flat parley and mix with a little olive oil. Pour over the soup once served and sprinkle with Za’atar. May you enjoy split peas as much as I do!

Love & blessings,

Ladyjo*

 

 

 

 


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