Curried Split Pea Soup (pg.69)
Seems like lots of soups and salads lately, huh? We do eat much more than that of course but for the purposes of this blog it has surely emerged as a recent theme. We’ll have to work on that! In any case here we go.
First up Corn Chowder. I know, when you think of chowder you don’t exactly think vegan what with the requisite milk-y base and bacon-y undertones. Obviously that ain’t this soup but the potatoes should help get the texture thick and creamy and a preview of summer corn season is always welcome.
This recipe starts with an onion, red bell pepper, a cup of carrots, and 2 jalapenos sautéed over medium heat. A teaspoon of dried thyme and rosemary (we only had fresh) are added, with salt and pepper. Then 3c. of vegetable broth (we used water), the kernels from 5 ears of corn, 2 russet potatoes, a bay leaf and pinch of cayenne all go into the pot. Cover, boil, then simmer 20 minutes. Uncover for another 10minutes to reduce a bit.
Bay leaf comes out, puree half the chowder and add back. Only ¼ cup soy milk is needed for the milk-y portion of the chowder, a drizzle of maple syrup and the juice of a lime and you’re done. We had fresh basil in the ‘frig and added some of that too (knowing that corn and basil are good friends).
The soup was very good, the corn maintained a nice crunch, it’s sweetness heightened by the maple syrup, then taken in a southwestern direction with lime and jalapeno. The recipe made 6 portions but somehow there were no leftovers. Hmm. Added bonus: We now have a nice collection of corn cobs in the freezer for making corn stock for, god bless, more soups, or perhaps a summery risotto.
Soup #2—Curried Split Pea Soup
We actually made this one a few weeks ago and any memories of it’s preparation are a bit hazy. Anyway, we cooked it, we ate it, we liked it. That’s our story at least, and we’re stickin’ to it.
A little olive oil in a soup pot with an onion to soften. Add 3 garlic, 2T ginger, 2t curry, 1t cumin, ¼ t coriander, ¼ t cardamom, pinch cinnamon, and 2t salt. Saute for a minute or two then add 2q water, stir and add 1lb dried split peas. Boil, then simmer for an hour covered until the peas are tender. To finish a carrot is grated into the soup and some fresh herbs are added (we used parsley).
The soup was good though mild with a faintly exotic aroma (thank you cardamom and cinnamon). As advertised “a nice and simple yet flavorful soup”.
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