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Ingredients
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3 tablespoons olive oil
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¼ cup lemon juice
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8 cloves garlic, minced
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3 carrots, sliced
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2 white onions, sliced
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6 stalks celery, sliced
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10 cups water
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8 cubes chicken bouillon
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2 cups dried split peas
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1 tablespoon Italian seasoning
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1 teaspoon ground cumin
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1 tablespoon salt
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1 tablespoon ground black pepper
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½ teaspoon cayenne pepper
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4 teaspoons curry powder
Directions
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In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
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Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Nutrition Facts (per serving)
106 | Calories |
3g | Fat |
16g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 106 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 835mg | 36% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 6g | 22% |
Total Sugars 3g | |
Protein 6g | 11% |
Vitamin C 4mg | 5% |
Calcium 39mg | 3% |
Iron 1mg | 8% |
Potassium 309mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.