Spinach and Split Pea Soup
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
Split peas provide a thick creaminess to this comforting and nutritious soup
Ingredients
Units
Scale
- 3 cups (720 ml) fresh spinach leaves, packed
- 1/2 cup (120 ml) yellow split moong dal (split peas), soaked for an hour
- 1 small onion (chopped)
- 1 tomato (chopped)
- 3 cloves of garlic. crushed or minced
- 2 tbsp butter (or 1 tbsp ghee)
- 1 tsp cumin seeds
- salt - add to taste
- ground black pepper, add to taste
- 1/4 tsp garam masala (optional, for flavor)
- 2 cups (480 ml) water
- 2 tbsp heavy cream (optional)
Instructions
- Soak the Moong Dal in water for at least 30 minutes.
- Meanwhile, take the butter or ghee in a wok, and add the cumin seeds.
- When they start spluttering, add the chopped onions and tomatoes. As oil oozes out from the sides, add the minced garlic and fry for a couple minutes.
- Now add the soaked moong dal, along with its water, and let it cook along with the veggies in the wok. Add the salt, black pepper and garam masala (if you like a little kick in your soup).
- After about 10 minutes, add the spinach leaves, and add more water as required, then cover with a lid and let it simmer on medium heat, until everything is cooked, about 15-20 minutes. Stir it occasionally and add water only if required.
- Bring the mixture to a rolling boil, and then remove it from the stove. Now blend it in a mixer, along with the mint leaves, to form a smooth soup-like consistency.
- Add some heavy cream if you like, to make it smooth, and also less spicy, if making this for kids.
- To serve, pour it in a bowl, garnish with some more butter or cream fraiche, and serve hot.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
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Frequently Asked Questions
Why does the yellow moong dal need to soak before cooking?
The recipe instructs soaking the ½ cup yellow split moong dal in water for at least 30 minutes (the ingredient list says “soaked for an hour”). Soaking hydrates and softens the dal so it cooks through in the same timeframe as the onion, tomato, and garlic, and breaks down to the smooth, creamy consistency the soup needs.
Can I add the heavy cream, and will it change how spicy the soup is?
The recipe lists 2 tbsp heavy cream as optional and specifically notes in the instructions that it makes the soup “smooth, and also less spicy” — useful if making it for children. Stir it in at the end after blending.
Number of servings for your Spinach and Split Pea Soup recipe?
What is Garam Masala? A chili?
Is it possible to get the nutritional values of the Spinach and Split Pea Soup recipe? Thanks.