“Red and green should never be seen
except upon an Irish Queen.”
~ Colour Rhyme
Or… if it’s in my Yellow Split Pea and Cassava Soup!
This soup is colourful, healthy and packed with flavour.
Love finding unusual new vegetables for soup!
I always pre-soak the split peas overnight.
- 100g pre-soaked yellow split peas
- 1 onion
- 1 tbs olive oil
- 1/2 tsp cumin seeds
- 2 cloves garlic
- 1 small cassava
- 1 litre vegetable stock
- 1 lime, juiced
- Salt & freshly ground black pepper
- 1 spring onion
- 1 red chilli
Cumin and turmeric to infuse the oil; the smell is amazing!
Add the split peas to the soften vegetables, then add stock.
Peel, remove the core and chop the cassava…Never eat it raw!
- Soak the split peas in a bowl of water overnight, then rinse and drain.
- Peel, chop and slice the cassava, onion and carrots.
- Heat and infuse 1 tbs oil with cumin and turmeric, then add onion, carrots and garlic to sauté till soft.
- Stir in the soaked yellow split peas, pour in the stock, bring to the boil, then simmer for 40 min stir occasionally.
- Bring a pan of salted water to the boil, add the cassava, then simmer for 15 till cooked and soft.
- Drain and add to the soup stock, then continue to simmer for 10-20mins till the peas are completely cooked.
- Carefully blitz with a hand blender, then add lime juice and season to taste.
- Ladle into soup bowls and sprinkle with finely sliced chilli and spring onion to garnish.
Add the cooked cassava to the soup pan.
Blend till creamy, then add fresh lime juice and season.
Now sprinkle on the chilli and spring onion!
This is a welcoming and warming soup for any cold February day.