Wednesday, September 2, 2015

Split pea soup (vegan)

I started watching “Seinfeld”  on Hulu. Some things just get never out of style. This is a soup that is also a classic, an Indian inspired pea soup. Simple to make, and leftovers can be reinvented with adding some fresh summer squash.

Split pea soup (vegan)
  • 1 tablespoon coconut oil
  • 1 large onions, chopped
  • 1 garlic glove
  • 1/2 teaspoon fine-grain sea salt
  • 1 1/2 cups dried split green peas, picked over and rinsed
  • 5 cups vegetable broth
  • 1 TB curry powder
  • 1/2 TB garam masala powder
  • pinch of cayenne
  • 1/2 cup coconut milk
In a heavy-bottom pot, heat the coconut oil, and ad the onion and garlic, and saute until translucent. Add the dried slip peas and the broth, as well as the curry powder and garam masala, and cook on medium-low until the peas are soft (about 40 min). Cool, and remove about 1/3 of the cooked peas, and set aside.

Puree the remaining soup in a blender and add some water to achieve the desired consistency of the soup. Add the whole cooked peas back in. Reheat, and add the coconut milk. Stir, and serve.

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