SUNSHINE SOUP
This is reprinted with permission from: “From the Produce Isle—The Cuisine of Greens, Fruits, Grains and Beans from an Island Kitchen,” by Eileen M. Towata.

3 C. water
1 C. yellow split peas, rinsed and sorted
4 C. vegetable stock
1 tsp. dried onion flakes
¼ tsp. salt
¼ tsp. crushed red pepper flakes
¾ tsp. curry powder
1 tsp. turbinado sugar
1/8 tsp. dried ginger
¼ tsp. garlic powder

1. Bring water to a boil in a large pot. Add split peas, bring to a boil again and reduce heat. Simmer (covered) for 20 minutes, watching carefully so soup does not boil over.
2. Add the veggie stock and all the other ingredients. Increase heat again to bring soup to a boil, reduce heat and cover. Simmer for another 20 minutes.
3. Garnish each bowl with a few pieces of nuts, like cashews, before serving.

Yield: 5 servings