Yellow Split Pea and Pumpkin Soup - Tasmania - Vegan xp

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Yellow Split Pea and Pumpkin Soup - Tasmania - Vegan

 

Recipe By :Chef Kay Mance for ABC Online

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups yellow split peas*

1 large onion -- chopped

2 1/2 quarts vegetable stock

Salt and pepper

1/4 cup sunflower oil -- or other vegetable oil

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon saffron -- (optional)

1 1/8 pounds orange pumpkin flesh -- cubed

3 tablespoons finely chopped flat-leaf parsley

 

Place peas and onion in a pot with the stock.

 

Bring to the boil and simmer for 30 minutes or until the vegetables are tender.

 

Add salt and pepper to taste, then oil, cinnamon, ginger, saffron and pumpkin.

 

Simmer until the pumpkin is cooked. Sprinkle with parsley.

Serves 6

 

* You can substitute chickpeas for split peas, but soak them for at least an

hour first.

 

S(MC format by Chupa Babi):

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Copyright:

" 2006 Australian Broadcasting Corporation "

 

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Per Serving (excluding unknown items): 500 Calories; 16g Fat (28.3% calories

from fat); 20g Protein; 71g Carbohydrate; 16g Dietary Fiber; 4mg Cholesterol;

2718mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3

1/2 Fat.

 

 

Nutr. Assoc. : 5096 0 0 0 1451 0 0 1301 0 3394