Curried Split Pea Soup

- 1 Tbsp canola oil (15 mL)
- 1/2 cup onion, chopped (125 mL)
- 2 Tbsp celery leaves, chopped (30 mL)
- 1 clove garlic, minced (1)
- 1 tsp curry powder (5 mL)
- 2/3 cup yellow split peas, washed and drained (150 mL)
- 3 cups chicken broth (750 mL)
- 1/2 cup carrot, peeled and grated (125 mL)
- 1/2 cup apple, grated (125 mL)
1. In a small saucepan over medium heat, heat canola oil. Add onion, celery leaves and garlic.Sauté for 3 minutes or until onion is soft. Add curry powder and stir for 1 minute.
2. In a large saucepan or Dutch oven, combine peas and chicken stock. Cover and bring to a boil. Reduce heat and simmer for 35 minutes. Add onion mixture, carrot and apple to stock and simmer for 10 minutes or until peas are tender.

Nutritional Analysis