Split Pea Soup
Free Healthy and Delicious Detox Recipes
Split Pea Soup - Thai Style (10 servings)
Kombu sea vegetable was the original source for natural MSG, before the modern synthetic version. Kombu was commonly known in Asia as a flavor enhancer, but it also is a rich source of minerals and aids in the softening of dried beans and peas during the cooking process.
Split Soup Ingredients
1-inch piece of Kombu sea vegetable
3 tablespoons + 8 cups filtered water
3 shallots, chopped
1⁄2 cup chopped onion
1 medium stalk celery, chopped
1 cup chopped carrot
1–2 teaspoons sea salt
1 cup split peas
1⁄2 teaspoon mustard seed
3⁄4 teaspoon cardamom seed
1⁄4 teaspoon allspice seed
1⁄4 teaspoon ground cumin
4 cups cubed buttercup squash
1 stalk lemon grass, peeled and minced
Freshly ground black pepper to taste
Sesame oil to tasteSplit Pea S Preparation Method
Lightly wipe the Kombu with a clean damp cloth and let it soak in a little water to reconstitute. Set the Kombu aside. In a large, heavy soup kettle gently sauté in two to three tablespoons of filtered water, the shallots, onion, celery, and carrot for about fifteen minutes. Season moderately with several pinches of salt and cook until tender.
When the Kombu has softened (about ten minutes), chop it into little pieces and add to sautéed vegetables. Clean the split peas and add them to the ingredients in the pot. Add eight cups of water and bring to a slow boil. After the soup begins to boil, gently skim the foam with a large spoon. Turn down to medium, and cook, stirring occasionally, for about two hours. In a little nut/seed grinder, grind together the mustard, cardamom, and allspice seeds for two minutes; mix in the cumin. Add to soup the spice mixture, buttercup squash, lemon grass, and salt and pepper to taste and continue cooking thirty minutes, stirring occasionally. Serve with a drizzle of sesame oil and enjoy.
Cooking Tips:
When making soups, don’t add salt, tomatoes, vinegar, citrus juices, miso, or tamari until the end, when beans are practically cooked. Acidic foods and condiments, as well as salt, prevent beans from softening and should not be used until the end of cooking.
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