Squash and Split Pea Soup
Ingredients
Instructions
  1. Heat 2 Tablespoons of oil in a large pot on medium heat. When the oil shimmers, add the chopped shallot and grated ginger. Fry until soft.
  2. Mix in the salt, cumin powder, coriander powder, turmeric and black pepper. Fry until the spices are fragrant.
  3. Stir in the split peas and veggie broth and bring to boil. Cover and reduce the heat to medium-low and cook for 15-20 minutes until the split peas are partial cooked.
  4. Add in the chopped squash, cover and cook for another 30 minutes or until the squash and split peas are soft. Remove from heat.
  5. Puree the soup partially with a hand bender until it becomes a thick, chunky stew-like texture. I prefer it chunky but puree it to your preferred texture.
  6. Stir in the cinnamon, nutmeg and apple cider vinegar and simmer on low for another 5-10 minutes.
  7. While the soup is simmering, heat the remaining 1 tablespoon of oil in a small frying pan on low heat. When the oil shimmers, add the black mustard seeds and heat until they begin to pop. Remove the pan from the heat and stir in the smoked paprika until a combined. Pour onto the soup and stir.
  8. Taste the soup and adjust the spices to your liking and enjoy!