Summary

Ingredients

• 250 g peas, (yellow split peas)
• 1 liter vegetable broth
• 2 bay leaves
• 1 piece (s) ginger, fresher
• 3 chilli pepper (s), dried (can also be left out)
• 1 teaspoon cardamom
• 1 stick cinnamon
• 30 g butter
• 2 teaspoons curry
• 0.5 teaspoon ½ turmeric
• 1 tablespoon desiccated coconut
• 0.5 teaspoon ½ cumin
• possibly raisins

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Instructions

1. Rinse the split peas, then bring to the boil with the vegetable stock. Add the bay leaves, cinnamon stick, ginger, chili peppers and cardamom and cover and let the soup simmer for about 60 minutes. Then remove the bay leaves, cinnamon stick and ginger.
2. Tip: I always cook the soup in a pressure cooker for about 20 minutes. The peas then literally disintegrate.
3. Heat the butter, add the curry, turmeric, cumin and desiccated coconut, toast briefly and then add to the soup. If you like, you can stir in 2 tablespoons of raisins.
4. Side dish: flatbread or rice.