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Ingredients

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Directions

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  • Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 4 hours.

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  • Remove the cloves and cinnamon stick. In a medium-size nonstick skillet, melt the butter over medium heat. Add cumin, 1/2 teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook 1 to 2 minutes, stirring constantly. Stir the spice mixture into slow cooker and continue to cook another 2-1/2 hours on HIGH or 3 hours on LOW.

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  • Carefully puree soup in batches. Just before serving, stir in remaining 1/2 teaspoon ginger, the cream, salt and pepper and serve over rice, if desired.

Nutrition Facts

218 calories; total fat 6g; saturated fat 3g; cholesterol 16mg; sodium 590mg; carbohydrates 30g; fiber 14g; protein 11g.

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