Lemony Yellow Pea Soup

5.0(9)

To make this soup use yellow split peas, its the secret ingredient according to my colleague. This makes a wonderful lunch served with garlic bread and a light fruit salad.

by Baby Kato·published 2004-05-01

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African

Servings

4 serving(s)

Total time

1h 5m

prep 5 min

Calories / serving

329 kcal

Ingredients (10)

serves

1 cup split peas, yellow (green peas may be used)split-peas
1 cup celery, slicedcelery
4 cups chicken stockchicken-stock
1/2-1 cup water (optional)
1/2 teaspoon saltsalt
1/2 teaspoon pepperpepper
1 teaspoon cumin, groundcumin
3 tablespoons lemon juice, freshlemon-juice
2 tablespoons margarinemargarine
2 tablespoons flourflour

Instructions (5 steps)

01Cook the peas and the celery in the chicken stock for 45 minutes.
02Once the peas are tender, puree.
03Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
04If you find the soup too thick add the optional water.
05

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Rich recipe — supports nutrition-aware planning.