Pea Soup East African Style Recipes

EASY PEA SOUP

Steps:

• Heat the oil in a large saucepan, then add the onion and cook on a low heat for 5 minutes until soft but not browned.
• Stir in the stock, cover and cook for a further 5 minutes.
• Stir in the peas, bring it back to a simmer and cook for a further 5 minutes, or until the peas are cooked.
• Puree the soup in a blender/liquidiser or with an immersion blender. Enjoy!

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

EAST AFRICAN PEA SOUP

Steps:

• Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
• Add garlic and saute for 1 minute.
• Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
• Add the tomatoes and sweet potato.
• Stir well.
• Add 1 1/2 cups water and stir.
• Bring the soup to a boil.
• Reduce the heat and simmer, covered for 5 minutes.
• Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
• Remove the soup from the heat and stir in the remaining 2 cups of water.
• Purée the soup in a blender or food processor in batches until smooth.
• Return soup to the pot, add the remaining peas and gently reheat.

AFRICAN SPLIT PEA SOUP

Steps:

• Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour.
• Meanwhile, saute the onions and garlic in oil until translucent. Mix in spices and saute for 5 - 10 minutes more, stirring frequently to prevent burning. Set aside.
• When the split peas are cooked, stir in the onion mixture along with the vegetable stock.
• Add the lemon juice and cooked rice, season with salt and pepper.
• Stir in the parsley and gently reheat if necessary.

PEA SOUP EAST AFRICAN STYLE

Steps:

• In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.