Specifications
1 tablespoon (15 ml) unsalted
butter
4 ounces (115 g) onion, peeled
and chopped
1 garlic clove, peeled and chopped
1 piece ginger (1-inch [2.5 cm])
peeled, cut into quarter-size
pieces
1 tablespoon (15 ml) jalapeño
pepper, cored, seeded and
chopped
½ tablespoon (7 ml) curry powder
¼ teaspoon (1 ml) cumin seed
½ pound (250 g) yellow split peas,
rinsed
4 ounces (115 g) red potatoes, skin
on, quartered
4 ounces (115 g) mushrooms,
halved
4 ounces (115 g) baby carrots
4 ounces (115 g) parsnips, peeled
and cut into 1-inch (2.5 cm)
slices
4 ounces (115 g) cauliflower,
separated into 1½-inch (3.75 cm)
florets
3 tablespoons (45 ml) brown rice
2 cups (500 ml) vegetable stock or
Roasted Vegetable Stock
(page 19 )
1½ cups (375 ml) water
Makes 6 cups (1.5 L)
Melt butter over medium-high heat in a 10-inch (25 cm) Cuisinart
®
nonstick skillet.
Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 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 7 hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed.
Nutritional information per serving (1 cup [250 ml]):
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
Classic Split Pea Soup
2 garlic cloves, peeled
6 ounces (170 g) onion, peeled and
cut into 1-inch (2.5 cm) pieces
1 celery rib, top off, cut into 1-inch
(2.5 cm) pieces
8 ounces (230 g) all-purpose
potatoes, peeled and cut into
3-inch (7.5 cm) lengths
8 ounces (230 g) carrots, peeled
and cut into 3-inch (7.5 cm)
pieces
1 pound (500 g) green split peas,
rinsed
6 cups (1.5 L) chicken stock
(page 18)
1 12-ounce (340 g) ham hock
(or roasted turkey leg)
1 teaspoon (5 ml) freshly ground
pepper
1 tablespoon(15 ml) thyme
¼ cup (50 ml) dry sherry
Makes 8 servings
Fit the metal chopping blade in the Cuisinart
®
Food Processor. With motor running,
drop garlic through feed tube and finely chop. Add onion and celery; pulse 7 to 8
times to chop. Transfer to ceramic pot of the Cuisinart
®
Slow Cooker.
Fit food processor with 4-mm slicing disc. Insert potatoes into large feed tube and
slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock, pepper
and thyme. Cover and press the on/off button to turn the unit on. Set time for 2
hours and press High; when slow cooker switches to Warm, set time for 6 to 7 hours
and press Low; slow cooker will automatically switch to Warm when cooking time
has elapsed.
To serve, remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry.
Note: If you do not have a food processor, you may chop and slice the vegetables by
hand.
Nutritional information per serving:
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g
Curried Yellow Pea Soup
■
■
SOUPS & STOCKS SOUPS & STOCKS