Lunch Box: Asian-Style Split Pea Soup

Another lunch, another soup!  Split pea soup is such a comfort food to me, and this one adds a fun twist with coconut oil, coconut milk, and garam masala.  Sounds sort of weird, but the flavors go really well together and make this lunch a little more fun.  I added goat cheese on top for added richness, but feta or any other salty cheese would work well too (or you could skip the cheese, sub more coconut oil for the butter, and make this a vegan soup!)  If you skip the cheese, you might add a multi-grain roll to make sure you stay full all afternoon.

Asian-Style Split Pea Soup (adapted from Heidi Swanson via Food52)

Serves 4

2 T coconut oil

1 large onion, minced

3 garlic cloves, minced

1/2 tsp Aleppo chile flakes (or other chile flakes)

5-1/2 cups chicken or vegetable broth

1-1/2 cups green split peas, picked over and rinsed

3 T butter

1 T garam masala

1/2 cup coconut milk

Salt

Goat cheese, to serve

1. Heat a large soup pot over medium heat and melt the coconut oil in it.  Add the onion, garlic, and chile flakes.  Stir for 10 minutes or so, until the onions soften.

2. Add the broth and split peas, bring to a boil, and then reduce the heat and simmer until tender (45 minutes or so).

3. Melt the butter in a small skillet, stirring constantly.  Let it foam and brown, about 5 minutes. Stir in the garam masala and stir for another 30 seconds or so.  Remove from the heat.

4. Remove the soup from the heat and add the garam masala butter, coconut milk, and a generous sprinkle of salt.  Let cool slightly, and then puree using an immersion or regular blender.  You can make it very smooth or leave the soup sort of chunky -- your choice.  Taste and adjust seasoning.

5. Transfer to lunch containers, or reheat and serve immediately.

6. Serve topped with crumbled goat cheese.

Other Lunch Box Posts: 

Lemony Barley Salad with Veggies and Egg

Green and Yellow Vegetable Soups

Bleu Apple Salad

Quinoa Salad with Tofu, Fresh Corn, Scallions, and Cashews

Lentil-Quinoa Yoga Bowl

Fennel-Potato Soup with Black Beans