Since we are starting this whole plant-based eating thing mid-pay cycle, I’m narrowing down what I can make by shopping in my fridge and pantry first.
I’ve been buying the huge 10lb bags of organic carrots at Costco for a while now, only there is one slight problem… Big thinks carrots are too dry, The Hubby doesn’t like cooked carrots, Middle can only eat so many of them, and Little needs them steamed first (STILL no teeth!). So, I get a killer price on these suckers, but they just take up a ton of room in my fridge (hello, 10lb bag of carrots!!!). So, I *knew* one of my recipes had to use a carrot or 7. I also had a bag of green split peas hiding in the pantry.
I love it when I can make an entire recipe without having to go to the store!
Split Pea Soup
Recipe adapted from vegweb.com
1/4 cup white wine (or vegetable stock, or water)
1 onion, chopped
1-2 cloves garlic, minced
1 cup split peas (I actually just tossed in the whole bag: 2 cups)
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano, optional
4 cups water or vegetable stock (I use Better than Bouillon Veg Base)
1 large carrot or zucchini, chopped, optional (I used 2 carrots)
1 tablespoon miso or tamari, or about 1/4 teaspoon sea salt
pinch black pepper
2 tablespoons nutritional yeast, optional
1/4 cup sundried tomatoes (or olives), chopped
1. Heat a soup pot, and add the wine, onion and garlic. Stir them every so often until they’re lightly cooked. Add the peas and the dried herbs.
2. Pour in the water or stock and bring to a boil. If you want a thick soup, use 3 cups water; you can add more when you puree the soup.
3. Cover with a lid, and turn down to simmer. The peas will take about an hour to cook, but if you leave them on for longer they’ll get even softer. Add the carrot or zucchini about 20 minutes before you want to finish making the soup. This will allow them to soften, but not overcook.
4. Once the peas are fully soft, take the bay leaves out and puree the soup with a hand blender, blender or food processor. Add the miso, if using, and taste to be sure the flavors come together.
5. Stir in the black pepper, nutritional yeast, and then add the sundried tomatoes. They can be soaked before you add them to the soup, or let them soften in the soup for a few minutes.
Serve topped with chopped fresh cherry tomatoes and maybe some green onion. It’s great along with a fresh green salad.
Little: *nom nom*
The Hub: a little in the bland side, but better with bread.
Me: too thick. I think the TVP kept sucking up the liquid, so it turned sort of pasty. When I added water to thin it out, it was much better!