Soups
Guyanese Split Pea Soup
The Quirky Foodster Team
Ingredients
- 300g (1 1/2 cups) yellow split peas, rinsed
- 1.5L (6 cups) water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 150g (5 oz) pumpkin, diced
- 2 sprigs thyme
- 5g (1 tsp) ground cumin (geera)
- 1 wiri wiri pepper, whole
- 15ml (1 tbsp) vegetable oil
- 5g (1 tsp) salt, or to taste
Method
- Heat oil in a large pot and sauté onion and garlic until fragrant, about 3 minutes.
- Add cumin and stir for 30 seconds until aromatic.
- Add split peas, water, carrot, pumpkin, thyme and whole pepper. Bring to a boil, then reduce to a simmer.
- Cook uncovered, stirring occasionally, for 45-50 minutes until peas are fully softened and starting to break down.
- Remove whole pepper. For a smoother texture, blend part of the soup with an immersion blender, then stir back through.
- Season with salt to taste and serve hot.
Introduction: A comforting, deeply savoury soup rooted in Indo-Guyanese cuisine, split pea soup uses yellow split peas simmered with root vegetables and warming spices.
Cultural Background: A comforting, deeply savoury soup rooted in Indo-Guyanese cuisine, split pea soup uses yellow split peas simmered with root vegetables and warming spices. It is a common weeknight meal, often served with a slice of bread or over rice.
Tips: No need to pre-soak split peas, but soaking for a few hours will shorten the cooking time. Stir occasionally toward the end of cooking to prevent sticking as the soup thickens.
Variations: Add small dumplings or diced provisions for a heartier meal. Stir in a spoonful of coconut milk at the end for extra richness.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat, adding a splash of water if the soup has thickened too much, stirring occasionally.
Nutrition: Approx. 260 kcal, 15g protein, 40g carbohydrate, 5g fat per serving.
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