The soup-making keeps me preoccupied. Eating the hot, comforting soup calms me down a little. For a few moments it’s all good, as they say.
For times like this, I always keep certain shelf-stable items on hand so that I can make a tasty soup at a moment’s notice when it feels like there’s really nothing in the house to eat. Among these pantry items are the ingredients listed below.
The soup came out particularly tasty…a good thing ’cause I just looked over and see that the radiator has started dripping again…
Yellow Split Pea Soup with Indian Flavors
Makes about 3 quarts (freezes well)
7 cups water
1 heaping tablespoon vegetable broth paste (or use chicken base, if you prefer)
2 heaping teaspoons Patak’s curry paste (mild or hot, to your taste)
1 can (14 oz) light coconut milk
1 can (14.5 oz) diced fire-roasted tomatoes with green chilis (with liquid)
1 pound yellow or green split peas
Salt to taste
Optional: 1 cup frozen corn
1/2-1 cup frozen edamame
Pour the water into the cooker and set over high heat. Stir in vegetable broth paste and curry paste until dissolved. Stir in coconut milk, tomatoes, and split peas.
Lock the lid in place and bring up to high pressure. Lower the heat to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally, about 10 minutes.
Unlock and remove the lid. Stir well. Add salt to taste and stir in corn and edamame, if using. Simmer until frozen vegetables are tender, 2 to 3 minutes.