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Zesty Split Pea Soup©
(vegan)
can use lentils or mung beans
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2 cups green
split peas
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6-8 cups water
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1-2 TB. Sesame
oil
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˝ tsp. mustard
seeds
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2 cups diced
onion
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2 ribs chopped
celery
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1 ˝ cups diced
carrot, yams, or pumpkin
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1 ˝ cups diced
turnip
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˝ tsp. turmeric
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Dash of cayenne
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1 tsp. cinnamon
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4 crushed
garlic cloves
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3-4 TB. Sweet
White Miso or Chickpea Miso** (or bouillon)
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Kombu
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Bay Leaf
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1/8 cp. Fresh
chopped parsley and/or sliced scallions
If split peas
are soaked at least three hours, the cooking time can be cut in
half. Bring peas to a boil with small piece of kombu and a bay
leaf. Cover and simmer. Heat the oil in a skillet and fry the
mustard seeds. Add onion and remaining herbs and sauté for 3-4
minutes. Next add celery, carrots and turnips. Sauté 5 minutes and add to
peas. Simmer until peas are cooked. Add miso and simmer five
minutes more. Add chopped parsley and scallion for garnish.
Cook 40-45 minutes if peas are not soaked.
**Miso
comes in many varieties
from meaty and savory to sweet and delicate. Lighter miso (as
recommended in this recipe) are more sweet. Miso is high protein with
a trace of vitamin B12; a live food containing lactobacillus that aids
digestion and assimilation; creates an alkaline condition which
promotes resistance to disease; treats and prevents radiation
sickness; treats some types of heart disease and cancer; neutralizes
some of the effects of smoking and air pollution.
Substitute bouillon for the water
instead of using Miso. Imagine No-Chicken broth is my
favorite. Rapunzel dried bouillon cubes are another favorite.
Don't like split peas? Substitute
lentils or mung beans.
NOTE: Adding kombu and bay leaf to
beans and legumes makes them easier to digest and prevents digestive
gas. Kombu is a sea vegetable and adds important minerals.
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