Best 3 Exotic Nile River Split Pea Soup Recipes

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

EXOTIC NILE RIVER SPLIT PEA SOUP

Steps:

• Heat 1 tbls. oil in heavy pot on medium high heat.
• Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
• Saute onion and garlic until softened in remaining 1 tbls. of oil.
• Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
• Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
• Serve with a dollop of sour cream.
• This recipe may be doubled.
• Enjoy!
• For a variation, substitute lentils for split peas.

NILE RIVER LENTIL SOUP

Steps:

• Heat oil in heavy pot on medium high heat.
• Saute onion and garlic until softened.
• Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
• (you can add salt and pepper later, but it's usually added now).
• Add the water or vegetable stock.
• Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves).
• Alternatively, you can add the cilantro before you put the soup in the food processor.