vegan - Gingery Split Pea Soup

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Gingery Split Pea Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow split peas

1 medium russet potato -- peeled and cut into small dice (1 cup)

1 chipotle chile or other dried smoked

chile, such as pasilla de Oaxaca

1 2-inch chunk ginger -- unpeeled, cut into 3 slices

6 cups water

salt

2 tablespoons extra-virgin olive oil

1 medium onion -- cut into small dice (1 cup)

2 garlic cloves -- minced

1 medium carrot -- peeled and cut into small dice (1/2 cup)

1 celery stalk -- cut into small dice (1/2 cup)

1/2 teaspoon balsamic vinegar

1 teaspoon barley or mellow barley miso, dissolved in

1 tablespoon water

1/2 cup chopped fresh flat-leaf parsley

 

In a medium pot, combine the split peas, potatoes, chile, ginger, and 5 cups of

the water. Cover and bring to a boil over high heat. Lower the heat and simmer

covered 45 minutes to 1 hour, stirring occasionally, until the split peas are

completely soft and broken down. Add 1 teaspoon salt. Remove the chile and

ginger slices and discard.

 

Warm the oil in a medium skillet. Add the onions, garlic, carrot, and celery

and saute about 10 to 12 minutes over medium-low heat untill the vegetables are

soft and beginning to brown. Then add the vegetables to the split peas along

with the remaining 1 cup of water.

 

Stir in the balsamic vinegar and miso. Taste and adjust salt if necessary.

Reheat if necessary, then stir in the chopped parsley and serve hot. Serves 4

to 6

 

As an alternative method, add the split peas to a pressure cooker with the

potatoes, chile, ginger, and 4 cups of water. Bring the liquid to a boil, cover

the pot, and cook at high pressure for 11 minutes. Let the pressure come down

naturally. Remove the lid and add 1 teaspoon of salt. Remove the chile and

ginger slices and discard. Proceed as above.

 

Description:

" Dried chile provides the essential smoky flavor. Cooked to a golden

creaminess, the split peas are enhanced with sauteed vegetables and

finished with a little miso, which contributes its distinctive, salty

richness. "

 

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Per Serving (excluding unknown items): 101 Calories; 7g Fat (59.6% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0