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🍽️ Creamy Yellow Pea Soup with Chicken and Crunchy Nuts

464 kcal · 30 min · 4 servings

Creamy Yellow Pea Soup with Chicken and Crunchy Nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and shake them dry.
  2. 2. Slice the spring onions into very thin, diagonal rings.
  3. 3. Wash the chili pepper and pat it dry with a kitchen towel.
  4. 4. Halve the chili lengthwise and remove the inside with the seeds.
  5. 5. Cut the chili halves into thin strips.
  6. 6. Take two-thirds of the chili strips and chop them finely.
  7. 7. Rinse the coriander (cilantro) and shake it dry.
  8. 8. Pluck the small coriander leaves off the stems.
  9. 9. Set aside half of the coriander leaves for garnish.
  10. 10. Finely chop the remaining coriander.
  11. 11. Peel the onion, carrot, garlic, and ginger.
  12. 12. Finely chop the onion, carrot, garlic, and ginger.
  13. 13. Heat the oil in a large pot.
  14. 14. Add the nuts and the spring onion rings to the hot oil.
  15. 15. Fry the nuts and onions briefly until fragrant.
  16. 16. Remove the nuts and onions from the pot and set them aside.
  17. 17. Add the chopped onion, garlic, carrot, and ginger to the remaining oil.
  18. 18. Fry the vegetables briefly.
  19. 19. Add the yellow split peas to the pot.
  20. 20. Pour the broth over the peas.
  21. 21. Let the soup simmer over medium heat.
  22. 22. Cook the soup for 1 to 1.25 hours until the peas are soft.
  23. 23. Season the soup with salt and pepper to taste.
  24. 24. Stir the finely chopped coriander into the finished soup.
  25. 25. Fill the hot soup into pre-warmed bowls.
  26. 26. Garnish the soup with the roasted nuts.
  27. 27. Distribute the spring onion rings over the soup.
  28. 28. Sprinkle the remaining chili strips on top.
  29. 29. Decorate the bowls with the saved coriander leaves.
  30. 30. Serve the soup immediately while hot.

Nutrition per serving