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Curried split peas soup with chopped kale, diced carrots and dice onion in a turquoise soup bowl on a black surface with dark green linen on the side

Curried split peas and kale soup

This is the easiest, healthiest, and most tasty curried split peas and kale you will ever have. Split peas, kale, and turmeric make it a winner!
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 serving
Calories: 197kcal
Cost: $3 per serving

Equipment

  • Large (4-6 quart) sauce pan

Ingredients  

  • 1 tablespoon Coconut oil See Note
  • 85 grams Cooking onion (medium size), diced
  • 85 grams Celery (1 long rib), diced
  • 85 grams Carrots,(1 large), diced
  • 3 grams Garlic (2 large cloves), thinly sliced
  • 7 grams Ginger (1-inch knob), thinly sliced
  • 3 small Bay leaf
  • 160 grams Dried yellow, green or mixed split peas
  • 5 cups Water
  • 1 ½ teaspoon Curry powder
  • 140 grams Kale (4 cups, lightly packed), coarsely chopped
  • 160 ml Coconut milk (¾ cup)
  • 1 ½ teaspoons sea salt, separated
  • 2 teaspoons Ground Turmeric (2 inches of raw turmeric, grated)
  • 1 teaspoon Ground pepper
  • 2 tablespoons Freshly squeezed lemon juice.

Instructions

  • Place the oil into a large saucepan over medium-low heat. Once heated, add the onion, celery, carrots, and ¼ teaspoon of salt and sweat for 2 to 3 minutes. Add the garlic, ginger, and bay leaf and continue to sweat for another 1 to 2 minutes, make sure to not allow garlic and onions to brown.
  • Add the peas, water, and curry powder. Increase the heat to high and bring it to a boil. Lower the heat to low, and let it simmer until the peas are tender and not holding their shape, approximately 30 minutes, stirring once in a while.
  • Add the kale, coconut milk, the remaining 1 teaspoon salt, turmeric, and ground pepper. Mix.
  • Continue cooking, simmering for another 10 minutes. Mix the lemon juice and serve.

Notes

  • Use olive oil, vegetable oil, butter, or ghee in place of coconut oil.
  • For a richer and nutrient-dense soup, chicken stock or vegetable stock can be used instead of plain water.
Category: Main Course, Side Dish
Cuisine: Indian
Keyword: vegetarian curry

Nutrition

Calories: 197 kcal (10%)Carbohydrates: 24 g (8%)Protein: 9 g (18%)Fat: 9 g (14%)Sodium: 620 mg (27%)Potassium: 579 mg (17%)Fiber: 8 g (33%)Sugar: 4 g (4%)Vitamin A: 4808 IU (96%)Vitamin C: 33 mg (40%)Calcium: 75 mg (8%)Iron: 3 mg (17%)
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