Indian caramelised onion and split pea soup

A fragrant, comforting soup – the perfect entrée!

Serves 10 people

Ingredients

• 30ml vegetable oil
• 6 medium onions (finely chopped)
• 3 garlic gloves (finely chopped)
• 3 tsp ginger (finely grated)
• 3 tsp garam masala
• 1 ½ tsp ground turmeric
• 1 tsp ground black pepper
• 2 ¼ cups dried yellow split peas (rinsed)
• 1 ½ medium potatoes (finely chopped)
• 1 ½ litres vegetable stock
• 1 ½ cups water
• 3 cups milk
• 300g Greek yogurt (to serve)
• 10 bread rolls (to serve)

Method

1. Heat oil in a large saucepan over a medium heat. Add onions and cook gently for 15 to 20 minutes, or until browned.
2. Stir in garlic, ginger, spices and pepper and cook for 1 minute, until fragrant.
3. Add split peas, vegetables, stock and water to the saucepan. Bring to the boil then reduce heat and simmer, stirring occasionally, for 50 minutes or until the split peas have broken down slightly and the soup is thick.
4. Stir in milk.
5. Transfer soup to bowls/mugs and serve topped with a dollop of yoghurt and a sprinkling of black pepper.
6. Serve with a bread roll.

Recipe tips

• This soup is also delicious served with lemon wedges on the side to give a zesty touch.
• Can be frozen. Defrost and reheat to serve warm on another day.
• Fresh mint can be sprinkled on top when serving.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS website.