Cape Malay Split Pea soup recipe
Cape Malay Split Pea soup recipe
This Cape Malay Split Pea soup recipe is a delicious, hearty, nourishing and comforting one pot meal that can be made with meat or as a vegan soup.
Ingredients
Split pea soaking
- 210 grams dried split peas approximately 250 ml or 1 cup
- 1 liter water approximately 4 cups
Soup
- 100 grams onion, finely chopped 1/2 large
- 300 grams beef soup bones or stewing lamb with bones approximately 250ml or 1 cup
- 5 allspice berries
- 5 cloves
- 300 grams carrots, chopped 5 medium
- 150 grams potato, peeled and cubed 1 medium
- 50 grams tomato, chopped 1/4 medium
- 25 grams soup celery, chopped stalks and leaves approximately 125ml or 1/2 cup
- 1 litre hot water, add more if required approximately 4 cups
- 1 stock cube
- 5 ml tomato paste approximately 1 teaspoon
- 2.5 ml salt adjust to taste
- 1.25 ml chili flakes 1/4 teaspoon
- 1.25 ml black pepper, freshly ground adjust to taste
Dumplings (optional)
- 70 grams self raising flour approximately 125 ml or 1/2 cup
- 10 ml butter, melted approximately 2 teaspoons
- 30 ml water or soup mixture approximately 2 tablespoons
Instructions
Soaking the peas - the night before
- Rinse the split peas twice then place in a small pot covered with 500 ml cold water. Let the water come to the boil then remove the from the heat and rinse through a strainer.
- Return the split peas to the clean pot and add 500 ml water and boil until soft (40-50 minutes).
- Skim off the scum that rises to the surface as it cooks. These impurities are what causes flatulence, indigestion and makes the soup sour quickly.
- Set aside until required.
Making the soup
- Add the onions, meat and spices to a large pot and cover with enough water to cover the ingredients. Cook on low until the meat is tender (60-75 minutes).
- Cook the chopped carrots, potatoes, tomato, celery and the stock cube in 1 to 1 1/2 liters of water until soft (25-30 minutes).
- Add the split peas with it's cooking liquid to the vegetables and blend until smooth.
- Add the blended vegetables to the meat and bring back to a simmer for 15 minutes and check the consistency and seasoning.
- Mix together the dumpling ingredients until smooth batter is formed.
- Add spoonfuls of the dumpling mix to the soup. The dumplings will rise to the surface when they are cooked.
- Serve with chopped parsley, a squeeze of lemon juice and crusty bread.
Nutrition
Calories: 338kcalCarbohydrates: 62gProtein: 17gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 596mgPotassium: 1044mgFiber: 18gSugar: 10gVitamin A: 12919IUVitamin C: 17mgCalcium: 85mgIron: 3mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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