Curried Split Pea Soup

      Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004


1 small sweet onion, diced
1 clove garlic, minced
1 Tbls olive oil
1 small potato, diced
1 medium carrot, diced
2 1/2 C vegetable stock
½ C dried split green peas
½ Tbls Braggs Liquid®
1 bay leaf
½ tsp oregano
½ tsp cumin
1 tsp curry
black pepper and salt to taste


In a heavy saucepan heat the oil, sauté the onions and garlic. Add the potatoes, carrots, vegetable stock, peas, Braggs, bay leaves, oregano, cumin, curry, pepper and salt. Bring the soup to a boil and reduce heat to a simmer for 25 to 30 minutes.

Serve with diced potato, onion, garlic and apple sautéed to a crisp brown in veg/soy oil.


Serves 2