Yeung Man Cooking | The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT! @YEUNGMANCOOKING | Uploaded April 2022 | Updated October 2024, 56 minutes ago.
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LEARN HOW TO MAKE AN EASY CURRIED SPLIT PEA SOUP RECIPE TODAY!
LAY HO LAY HO indeed today! This deliciously flavour rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home!
Ingredients:
1 cup dried split peas (soaked overnight)
400ml canned chickpeas (mayo recipe youtu.be/C-5g4qfKSoY)
1 1/2 tsp salt
pepper to taste
1/2 tbsp smoked paprika
4 tbsp olive oil
3 pieces garlic
1 onion
2 carrots
2 sticks celery
2 russet potatoes
1 tomato
1 tsp chili flakes
2 tbsp curry powder
8 cups water
garam masala to serve
fresh arugula to serve
chili oil to serve (youtu.be/IkBWsfsEVkM)
Directions:
1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook
2. Preheat the oven to 375F
3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil
4. Spread the chickpeas onto a baking tray lined with parchment paper
5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato
6. Bake the chickpeas in the oven for 40min
7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min
8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min
9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min
10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir
11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/_qIcOG-XFmA
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY CURRIED SPLIT PEA SOUP RECIPE TODAY!
LAY HO LAY HO indeed today! This deliciously flavour rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home!
Ingredients:
1 cup dried split peas (soaked overnight)
400ml canned chickpeas (mayo recipe youtu.be/C-5g4qfKSoY)
1 1/2 tsp salt
pepper to taste
1/2 tbsp smoked paprika
4 tbsp olive oil
3 pieces garlic
1 onion
2 carrots
2 sticks celery
2 russet potatoes
1 tomato
1 tsp chili flakes
2 tbsp curry powder
8 cups water
garam masala to serve
fresh arugula to serve
chili oil to serve (youtu.be/IkBWsfsEVkM)
Directions:
1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook
2. Preheat the oven to 375F
3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil
4. Spread the chickpeas onto a baking tray lined with parchment paper
5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato
6. Bake the chickpeas in the oven for 40min
7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min
8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min
9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min
10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir
11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/_qIcOG-XFmA
