Coconut Split Pea Soup Recipe

Split peas: These are dried peas that are split in half, perfect for creating a creamy texture in soups.

Coconut milk: A rich, creamy liquid made from the grated meat of coconuts, adding a tropical flavor.

Onion: Provides a savory base flavor when sautéed.

Garlic: Adds a pungent, aromatic depth to the soup.

Olive oil: Used for sautéing the onion and garlic, adding a subtle richness.

Vegetable broth: The liquid base for the soup, enhancing the overall flavor.

Cumin: A spice that adds a warm, earthy flavor.

Turmeric: Adds a vibrant color and a slightly bitter, peppery taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of heat and depth to the flavor.

When sautéing the onion and garlic, make sure to cook them until they are just starting to brown. This will enhance their natural sweetness and add a deeper flavor to the soup. Additionally, when adding the cumin and turmeric, allow them to toast in the olive oil for a minute to release their essential oils and intensify their aromas.

• split peas - Substitute with lentils: Lentils cook faster and have a similar texture, making them a good alternative in soups.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, though it lacks the coconut taste.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that can complement the soup well.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

• cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that can complement the other spices.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain a lighter color in the soup.

• Allow the soup to cool: Before storing, let the coconut split pea soup cool to room temperature. This prevents condensation and helps maintain the soup's texture and flavor.

• Choose the right containers: Use airtight containers or heavy-duty freezer bags to store the soup. If using bags, lay them flat in the freezer for easier stacking and quicker thawing.

• Portion control: Divide the soup into individual or family-sized portions. This makes reheating easier and reduces waste.

• Label and date: Clearly label each container with the name of the soup and the date it was made. This helps you keep track of how long it has been stored.

• Refrigeration: For short-term storage, place the soup in the refrigerator. It will keep for up to 4-5 days. Ensure the containers are sealed tightly to prevent any odors from the fridge affecting the soup.

• Freezing: For longer storage, place the soup in the freezer. It can be frozen for up to 3 months. Ensure there is some space left at the top of the container to allow for expansion as the soup freezes.

• Thawing: When ready to use, thaw the soup in the refrigerator overnight. For a quicker method, place the sealed container in a bowl of cold water.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened too much, add a splash of vegetable broth or coconut milk to reach the desired consistency.

• Avoid multiple reheats: Only reheat the amount of soup you plan to consume. Repeated reheating can affect the texture and flavor of the soup.

• Stovetop Method:

  1. Pour the leftover coconut split pea soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of vegetable broth or water if the soup has thickened too much.
  4. Once the soup is heated through, adjust seasoning if needed and serve hot.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue heating in 30-second intervals, stirring each time.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is heated through.
  5. Stir the soup halfway through the heating process to ensure even warming.

• Slow Cooker Method:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer and blend together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients as they cook, ensuring even distribution of heat and spices.

• Measuring cups: Measuring cups are needed to accurately measure the split peas, vegetable broth, and coconut milk.

• Measuring spoons: Measuring spoons help in precisely measuring the cumin, turmeric, salt, and black pepper.

• Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic.

• Cutting board: A cutting board provides a safe and clean surface for chopping the onion and mincing the garlic.

• Blender: A blender is used to puree the soup until smooth, giving it a creamy texture.

• Ladle: A ladle is useful for serving the hot soup into bowls.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge to save time during cooking.

Use canned peas: Substitute dried split peas with canned ones to reduce cooking time significantly.

Pre-measure spices: Measure out the cumin and turmeric before starting to cook, so you can add them quickly when needed.

Batch cook: Make a larger batch of the soup and freeze portions for future meals, saving time on busy days.

Use an immersion blender: Instead of transferring the soup to a blender, use an immersion blender directly in the pot for quicker cleanup.