Every now and then I long for that traditional split pea soup my mom used to make. It reminds me of cold cozy winter days. The bad thing was, she made a huuuuge pan, so we would have to eat it the next day, too. By then the soup was more like a ... brick. You could stick a spoon in it and it would stand up straight. As a kid I preferred a bit of variety. Not the same thing. Again!?
Yesterday I decided to take the plunge and experiment with pea soup. My husband can make a really nice, very smooth French pea soup, quite similar to the Dutch version but way more refined. I wanted to add some spiciness. It came out really nice. Here is the recipe for you to try. We did the experimenting bit already.
TO SERVE (optional):
Extra extra: I added a dash of coconut milk for sweetness, my husband added … vinegar?? for even more tartness. To me, the tartness level was just right. We even added a dollop of sweet sambal.
SPICES!!! The ginger, coriander/cilantro, garlic and chili make this a more Asian flavoured soup. Let’s highlight ginger today: we probably all know that ginger is warming to the body. This is why this spice is so popular in winter dishes. Traditional healers in China, India, the Middle East and the Roman Empire turned to this spice as a medicine for thousands of years. Only since the past few decades, scientists around the world have been proving that ginger works! To help quiet that queasy feeling during pregnancy and motion sickness.
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