A friend texted me a recipe that she said needed some flavor help. So I set out to see what I could do with it. The original recipe called for carrots, but I had just used my last one. I had a red bell pepper, so I used that instead. For me, it was a bit bland and needed some “umph,” which is what my friend had indicated. What I love most about vegetarian food is all the flavors that typically show up. Bland food is out and favor is in!

It’s certainly soup season. A cold 12 degrees at my place this morning, means warm foods are on the planner today.

I love to sauté the onions and garlic in the spices I’m intending to use before adding all the other ingredients. Those spices then have longer to “mingle” with the onions, and with that, every spoonful of nutrition has a nice flavor. It’s interesting that by adding just a pinch of cinnamon, how sweet this soup became. If I had coconut milk, I would have added that for some good fat, but coconut aminos could be used instead. Be creative and adjust the spices and taste to suit you and your family. (Thanks, Patti, for the inspiration!)

Indian Inspired Split Pea Soup

Ingredients:

• 1 large onion, diced

• 2 garlic cloves, minced

• 1 tsp curry

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 1 1/4 cups dry split peas

• 2 cups celery

• 1 cup bell pepper

• 1 cup carrots

• 3-4 cups water

• 1/2 tsp salt

• 1/2 tsp pepper

• handful of chopped fresh parsley

Directions:

1. In a medium/large stock pot, warm grape seed or sunflower oil on medium heat.

2. Add onion and garlic. Sauté until onions are translucent and fragrant. Add curry, turmeric, and cinnamon. Mix well.

3. Add dry peas and remaining ingredients, except parsley. Stir to combine.

4. Cover pot and simmer on medium heat for about 30 minutes or until peas are tender.

5. Add parsley. Stir. Add more parsley for garnish.