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Split Pea Soup
(vegan)
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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
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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.
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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