Recipe - Split Pea And Cumin Soup

15 ml Olive oil
1 Onion; peeled and chopped
1 Clove garlic; crushed
1 teaspoon Cumin seeds
100 g Carrots; peeled and chopped
1 Stick celery; chopped
150 g Yellow split peas
850 ml Vegetable stock
125 ml Buttermilk
15 ml Lemon juice
Salt & freshly ground biack
pepper
Fresh coriander to garnish

1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and
saut‚ gently for 5 minutes. Stir in the split peas and cook for 2 minutes.

2. Add the stock, bring to the boil and then simmer for 3540 minutes until
the peas are tender. Allow to cool slightly then pur‚e in a food processor
or blender and return to the pan.

3. Add the buttermilk and lemon juice and season to taste. Heat through
gently, but avoid boiling. Garnish with fresh coriander and serve with
garlic bread.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.