Indian Split-Pea and Vegetable Soup Recipe

Indian Split-Pea and Vegetable Soup Recipe

How To Make Indian Split-Pea and Vegetable Soup

Serve this hearty vegetable soup made of split peas, potatoes, and spinach seasoned with Indian-inspired spices, for a richly comforting meal!

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



  • 1pkgfrozen spinach,chopped
  • 1cupyellow split peas,or green split peas
  • 9cupswater
  • 2fresh ginger
  • tspsalt
  • 2tbspbutter
  • 1jalapeno pepper
  • ¼tspturmeric
  • 1tbspground coriander
  • tspground cumin
  • 4carrots
  • 1lbboiling potatoes,(about 3 potatoes)


  1. Remove the spinach from the freezer.

  2. In a medium saucepan, combine the split peas, 3 cups of water, the unchopped piece of ginger, and ½ teaspoon of salt.

  3. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, for about 30 minutes until the split peas are tender. Add more water if necessary to keep the peas from sticking to the pan.

  4. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1¼ teaspoons of salt. Add the remaining 6 cups of water.

  5. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 minutes until the vegetables are almost tender. Stir in the spinach and simmer 5 minutes longer.

  6. Remove the whole piece of ginger from the cooked split peas, and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

  7. Serve warm, and enjoy!


  • Calories: 385.20kcal
  • Fat: 7.50g
  • Saturated Fat: 3.92g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 1.96g
  • Polyunsaturated Fat: 0.80g
  • Carbohydrates: 66.35g
  • Fiber: 19.67g
  • Sugar: 8.70g
  • Protein: 17.57g
  • Cholesterol: 15.26mg
  • Sodium: 1157.70mg
  • Calcium: 162.31mg
  • Potassium: 1643.03mg
  • Iron: 6.39mg
  • Vitamin A: 896.75µg
  • Vitamin C: 52.75mg
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