Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories2629.3 kcal (131%)
Total Fat52 g (74%)
Carbs426.5 g (164%)
Sugars70.4 g (78%)
Protein132.9 g (266%)
Sodium6313 mg (316%)
Fiber152.5 g (544%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Dice vegetables. Add olive oil to stock pot and on medium heat sauté the onions, garlic, carrots, celery and sweet potato with a teaspoon of salt and pepper. Cook until golden brown and onions are translucent.
Step 2
Add the water, stock cubes, split peas, curry powder, oregano, thyme and bay leaves. Cover and bring to the boil, then reduce the heat to a simmer and cook with the lid on for 2-3 hours until split peas disintegrate. Stir frequently to prevent the solids from burning on the bottom.
Step 3
Allow soup to cool slightly and then blend with a stick blender to desired consistency. Adjust salt and pepper to taste.
Step 4
Soup can be made ahead and reheated. Freezes well
Notes
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