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Ayurvedic Split Pea Soup
Ayurvedic Split Pea Soup
Split peas are especially supportive for balancing kapha, which is associated with the earth and water elements. Light and drying in nature, they can help counter excess heaviness and moisture in the body, such as water retention, congestion, and sluggishness.
This nourishing soup is particularly well-suited for the cool, damp months of spring—known in Ayurveda as kapha season. Warming spices like cumin, ginger, and turmeric help kindle agni, or digestive fire, supporting healthy digestion and overall balance.
Enjoy this soup alongside a balance of augmenting and extracting vegetables to create a fully satisfying meal, or add them directly to the pot while it simmers. Sweet potatoes (augmenting) and kale (extracting) are two of my favorite additions, bringing both nourishment and color to this comforting dish.
AYURVEDIC SPLIT PEA SOUP RECIPE
Serving size: 4
Preparation time: 1 ½ hours (mostly unattended)
INGREDIENTS
1 cup split peas
1 cup quinoa
2 strips of kombu, cut into small pieces
½ teaspoon cumin powder
½ teaspoon coriander powder
¾ teaspoon ginger powder (or 1 teaspoon fresh ginger)
¾ teaspoon turmeric powder
1-3 tablespoons ghee
4 cups water
½ cup chopped fresh basil
DIRECTIONS*
Soak split peas in water for 1 to 2 hours. After 1 to 2 hours, strain peas and pour off water.
Thoroughly rinse quinoa. Set to the side.
Add ghee to a medium pot or saucepan and heat to medium-high.
Add kombu and spices. Stir and simmer until the aroma meets your senses.
Add quinoa and split peas to the pot. Stir to coat evenly with ghee & spices..
Stir for 2-3 minutes on medium high heat, or until the aroma meets you.
Add water and bring to a boil.
Lower heat to a simmer and cover pot. Simmer until peas are tender, about 45 minutes. Stir a few times during the cooking process.
Add water as needed to maintain your preferred consistency.
*In a pressure cooker, this soup is ready in 25 minutes without having to soak the peas.
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