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Yellow Split-Pea Soup With Sweet Potatoes and Kale

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“This recipe is adapted from one I found years ago on the Fat Free Vegan blog. I've made it many times, and it freezes well. The mustard seeds are a key part of the recipe. I usually double the garlic and ginger, especially if I have a cold. It's very filling and satisfying because it's so thick and hearty. Naan bread is a perfect accompaniment. Can also be served over basmati (or your favorite) rice.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a large soup pot with cooking spray and heat on medium.
  2. Saute onions for 5 minutes or until they become translucent.
  3. Push onions to the side of the pot and add the cumin seeds and mustard seeds to the bottom-center of the pot. Add vegetable oil on top of cumin seeds and mustard seeds and stir lightly. When the mustard seeds begin to pop, stir the onions into the seed mixture.
  4. Add the ginger and garlic and cook for one more minute.
  5. Add sweet potatoes, water, split peas, and one tablespoon of curry powder (or garam masala). Stir well.
  6. Cover the pot and simmer for one hour. Stir regularly to ensure that the split peas don't stick to the pot. Add more water if necessary.
  7. Stir kale into the soup and cover. Cook for 10 additional minutes on low (or slightly less time if you want the kale to retain any crunch).

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