Inspired by: Dutch erwtensoep (vegetarian)
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Split-Pea & Celeriac Soup
- Serves
- 6
- Portion
- 250 ml
- Time
- 1 h
- Texture
- Thick, smooth
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Split peas (green or yellow) | 1 cup, rinsed | 200 g | 1000 g | |
| Water | 6¼ cups | 1500 ml | 7500 ml | |
| Celeriac (celery root) | ½ small, diced | 200 g | 1000 g | |
| Carrot | 1 large | 150 g | 750 g | |
| Potato | 1 medium | 150 g | 750 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp thyme | 1 g | 5 g | |
| Bay leaf (tej patta) | 1 | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Simmer split peas in water with bay leaf 40 minutes, skimming foam.
Step 2: Add vegetables and thyme; cook 20 minutes until all is soft.
Step 3: Temper ghee with cumin, hing and ginger; stir in.
Step 4: Blend partly or fully; season.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSmoked sausage→Tocumin, hing and thyme for depth
- FromLeek and onion→Toceleriac and celery
Appears in
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Variations & further ideas
More from Soups
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