Spiced Split Pea Soup with Coconut Milk and Asparagus

Hi, friends. I’m going to refrain from saying a lot here besides I hope you’re well and have enough to eat. It feels weird sharing content during such an uncertain time, but what else is a food blogger to do during a global pandemic other than share pantry-centric recipes?

This Spiced Split Pea Soup is made with fresh asparagus, but it doesn’t require any specific fresh produce. If you have fresh or frozen broccoli, kale, or spinach, throw em in. Other pulses such as red lentils, mung beans, or cooked chickpeas or white beans would be wonderful here. Please consider any recipe I share now (and anytime) a template that can be customized based on what you have and what you like. And my Instagram inbox is always open for questions regarding substitutions.

 

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Spiced Coconut, Asparagus, and Split Pea Soup

This creamy vegan soup can be made with pantry staples and any green vegetable you had on hand. The vibrant flavor comes from fresh ginger and lemon juice paired with garam masala and canned coconut milk.

  • Author: Jillian
Scale

Ingredients

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • pinch of salt
  • 34 cloves of garlic, minced
  • 2 inch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 bunch of asparagus, tough ends removed, chopped
  • 3/4 cup dry split peas, rinsed
  • 5 cups of vegetable broth
  • 1/2 cup canned coconut milk
  • 1/2 tsp salt
  • freshly cracked black pepper
  • 1 tbsp or more fresh lemon juice
  • more coconut milk to drizzle on each serving

Instructions

  1. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened.
  2. Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently.
  3. Add the chopped asparagus and the split peas along with the vegetable broth, coconut milk, salt, and pepper.
  4. Bring to a boil, cover, and simmer for 20-25 minutes until the peas are very tender.  Remove from heat and allow to cool for several minutes before carefully transferring to a blender (may have to do in 2 batches) and blending until very smooth.
  5. Return the soup to the pot and add the lemon juice as well as more salt or other seasonings if desired. Serve garnished with more coconut milk.

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