Friday, January 25, 2019

Split pea and Winter vegetable soup

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   This is with a new soup recipe we'll start the year because, whether it is warm in Winter or cold in Summer, it's an easy way to a healthy but yummy balanced dish without having to stay before the stove. It's also a good mean to stay hydrated because we tense to drink less water in Winter. And the last good thing about soups is that you just cook it, eventually blend it and just pour it in a bowl and enjoy!

   Today, I decided to honor the split pea that is too often left aside in the kitchen. By the way, did you know that split peas are... green peas that are dried (and else)? Cooked here with some Winter veggies, herbs and spices. Then I mixed a part of the soup to make it smooth. Do not hesitate to add some cooked rice leftovers and/or smoked tofu dices for a balanced healthy dish, my favorite are the almond sesame and Black Forest ones from the Taifun band.

   And if you fancy trying another recipe with split peas, I suggest you this dhal served with roasted aubergine/eggplant and some mint yogurt sauce, so more of a Summer dish, but you can swap with a Winter veggie instead.

Split pea and Winter vegetable soup

Prep time : 15 minutes
Cooking time : 55 minutes to 1h05
Serving : about 1,75 liter (7 cups)

- 1 tbsp olive oil
- 1 onion, chopped finely
- 2 to 3 carrots 
- 2 to 3 celery stalks
- 2 medium potatoes
- 300 g split peas (dry weight)
- Herbes de Provence
- cumin, turmeric, smoked paprika
- 1,25 to 1,5 L / 5 to 6 cups vegetable stock
- 3 bay leaves
- salt, pepper

  • In a stew-pot, heat the olive oil and brown the onion for about 10 minutes on low/medium heat with the lid on, until they're translucid, watch them to not burn them.

  • Meanwhile, peel and chop the celery, carrots and potatos and add them to the onion with some herbs, let cook for 5 minutes.

  • Stir in the split peas, 1 or 2 pinches of each spice to taste, the lowest quantity of vegetable stock and the bay leaves. Bring to a boil and let simmer for about 40 to 50 minutes with the lid on, until the peas are cooked. Watch the cooking and add some more vegetable stock if needed.

  • Taste and correct the seasoning if you want and/or add some salt and pepper. Remove the bay leaves and withdraw about 1/4 to 1/3 of the soup and mix it with a blender or a plunging mixer, pour it back into the pot, heat again if needed and serve.

  • As I wrote above, feel free to add some cooked rice leftovers and/or som smoked tofu dices raw or sauteed for a few minutes. 

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