This soup, like most of the recipes I’ve tried from More with Less, did not blow me away with its unexpectedly, fabulous taste. Nor did it intrigue me with its revolutionary process. But it was economical, and it got dinner on the table on time, and everyone ate it without too much complaint. Friends, in this busy season of life, there is something to be said for that.
I did use homemade chicken broth (and, of course, I think you should too) and that gave some “oomph” to the flavor. I also made this dairy free by using oil instead of butter and using canned coconut milk instead cream. The coconut milk was a nice addition, especially with the curry. The Sweetie Pie and I really enjoyed that addition.
All in all, we enjoyed this soup at the table and from the fridge the next day. We served it up with a toasty loaf of bread.
If you don’t want to puree your soup, use 3/4 tsp ground coriander and 1/4 tsp cayenne pepper instead of the whole spices.
Source: More With Less by Doris Janzen Longacre
Course: Soup and Chili
- 5 cups chicken or vegetable broth
- 5 cups water
- 1 pound split peas
- 2 Tbs butter
- 1⁄2 cup organic onion chopped
- 1 clove garlic finely chopped
- 1 Tbs curry powder
- 1 tsp whole coriander seeds crushed
- 1⁄4 tsp crushed red pepper
- 1 tsp salt
- 1⁄2 cup cream or milk (optional)
- Directions on page 213 of More with Less.