Split Pea Soup With Chilli, Ginger And Lime

by Nigella. Featured in SIMPLY NIGELLA

Introduction

This is one of those thick, wintry soups made spiky and fresh with chilli, ginger and lime. It has the hit of a hot and sour soup, but the nubbliness of the split peas gives those clear, piercing flavours an unfamiliar edge, while adding cosiness at the same time.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

SIMPLY NIGELLA

2015

Buy Now

Image of Nigella's Split Pea Soup — Photo by Keiko Oikawa

As featured in

SIMPLY NIGELLA

2015

Buy Now

Ingredients

Serves: 6-8

Metric Cups

500 grams yellow split peas
6 spring onions (trimmed and thinly sliced)
3 fresh red chillies (finely chopped, with or without seeds)
2 cloves garlic (peeled and finely grated or minced)
2 litres water
2 teaspoons vegetable stock powder (or to taste)
1 x 5 centimetres piece of fresh ginger (peeled and finely grated)
zest and juice of 2 (preferably unwaxed) limes
salt to taste (optional)

To serve:

chopped fresh coriander
spring onions (sliced)
fresh red chillies (chopped)

2½ cups yellow split peas
6 scallions (trimmed and thinly sliced)
3 fresh red chiles (finely chopped, with or without seeds)
2 cloves garlic (peeled and finely grated or minced)
8 cups water
2 teaspoons vegetable broth powder (or to taste)
1 x 2 inches piece of fresh gingerroot (peeled and finely grated)
zest and juice of 2 (preferably unwaxed) limes
salt to taste (optional)

To serve:

chopped cilantro
scallions (sliced)
fresh red chiles (chopped)

Method

Put the split peas, spring onions, chillies and garlic into a large cast-iron casserole or heavy-based saucepan that comes with a lid, and pour in the water. Bring to the boil, and once it's bubbling, clamp on the lid, lower the heat slighlty and cook for 40-60 minutes, stirring occasionally, until the split peas are cooked and breaking up in the liquid. You may well have to add more water if the soup gets too thick, although there is a school of thought that holds that this soup should be thick, a positively biblical mess of potage.
Once the split peas are cooked and soft, you will need to season with the stock powder. Go gently, adding just a little, as specified, at first, as you have fierce flavourings to come. Add the ginger to the soup, then grate in the zest of the limes and squeeze in the juice. Taste for seasoning — you may need to add a little more stock powder, or salt if you prefer — and immediately pour into bowls, topping with chopped coriander or some more sliced spring onions or red chilli if wished, or all of them.

Put the split peas, scallions, chillies and garlic into a large cast-iron casserole or heavy-based saucepan that comes with a lid, and pour in the water. Bring to the boil, and once it's bubbling, clamp on the lid, lower the heat slighlty and cook for 40-60 minutes, stirring occasionally, until the split peas are cooked and breaking up in the liquid. You may well have to add more water if the soup gets too thick, although there is a school of thought that holds that this soup should be thick, a positively biblical mess of potage.
Once the split peas are cooked and soft, you will need to season with the stock powder. Go gently, adding just a little, as specified, at first, as you have fierce flavourings to come. Add the ginger to the soup, then grate in the zest of the limes and squeeze in the juice. Taste for seasoning — you may need to add a little more stock powder, or salt if you prefer — and immediately pour into bowls, topping with chopped coriander or some more sliced scallions or red chilli if wished, or all of them.

Additional Information

STORE:
Cool leftover soup (without toppings), then cover and refrigerate within 2 hours of making. Will keep in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally and adding extra water if needed, until piping hot.

FREEZE:
Cooled soup can be frozen, in an airtight container, for up to 3 months. Defrost overnight in the fridge and reheat as Store Note.