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SPLIT PEA CURRY SOUP

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 6 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped organic whole carrots
  • 1 fresh jalapeño pepper seeded and chopped
  • 4 cups sliced shiitake mushrooms (stems removed)
  • 2 tablespoons organic curry powder
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried red pepper flakes
  • 1 container organic low sodium vegetable broth
  • 1 head bok choy chopped (about 4 cups greens and stems)
  • 1 cup organic dried green split peas
  • 1 13.5 ounce can coconut milk
  • 1/2 cup organic fresh cilantro chopped
DIRECTIONS

1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, carrots and jalapeño; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).

2. Add mushrooms, curry powder, garlic and red pepper flakes. Continue sautéing until mushrooms are softened (about 5 minutes).

3. Add broth, bok choy, peas and 2 cups water; bring to a boil. Reduce heat and simmer 40-50 minutes or until peas are tender but not mushy, stirring occasionally.

4. Stir in coconut milk and cilantro; continue simmering until heated through.