Cuisinart PSC-650 - Manual (Page 23)

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Curried Yellow Pea Soup
tablespoon unsalted butter
ounces onion, peeled
and chopped
garlic cloves, peeled and chopped
piece ginger (-inch) peeled,
thinly sliced
tablespoons jalapeño pepper,
cored, seeded and chopped
tablespoon curry powder
½ teaspoon cumin seed
pound yellow split peas, rinsed
ounces red potatoes, skin on,
quartered
ounces mushrooms, halved
ounces baby carrots
ounces parsnips, peeled and
cut into -inch slices
ounces cauliflower, separated into
½-inch florets
¹⁄ cup brown rice
cups vegetable stock or Roasted
Vegetable Stock (page )
cups water
Makes 12 cups
Melt butter over medium-high heat in a 0-inch Cuisinart ® nonstick skillet. Cook
onion until soft, about to minutes. Add garlic; stir for minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, to minutes. Transfer to ceramic
pot of Cuisinart
® Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow
cooker; stir. Add stock and water. Cover and press on/off button to turn the unit
on. Set time to hours and press Low; slow cooker will automatically switch to
Warm when cooking time has elapsed.
Nutritional information per serving (1 cup):
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g