Curry Veggie Split Pea Soup

This is the time of year that I can really get into veggies! I am trying to visit the farmers markets and check out all the local offerings at my local natural food store. I have been eating a lot of salads and have found that making bean spreads work great in place of a traditional salad dressing. I have used hummus, bean & artichoke dip and I even had success blending up black beans with a green tomatillo salsa.

Soups are also great for veggies. Although I avoid making soup when the temperature is above 90°F outside, the summer here has been mild and soups can be so easy to conjure up. Here is my latest creation.

Curry Veggie Split Pea Soup

1 ½ cups Green Split Peas
4 cups Water
4 cups Vegetable Broth
2 Potatoes, diced
2 large Carrots, chopped
1 small Onion, chopped
1 bunch Kale, chopped
2-inch piece of Ginger, minced
2 tsp Curry Powder
1 tsp Garlic Granules
1 tsp Black Pepper
1 tsp Sea Salt
1/4 cup Nutritional Yeast (optional)

Bring the water and split peas to a boil. Reduce heat to a simmer, cover and cook 30 minutes. Add the broth, potatoes, carrot, onion and ginger and cook an additional 15 minutes. Add the spices and kale and simmer until kale is soft, about 10 minutes.

These spices are how I like it. You may find starting with less salt and pepper and adding more as you go will cater to your own taste buds. I really like ginger, so cut down on this is you are not as much of a fan. Soups are great in that they can easily be altered to your own liking.