Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Thursday, February 13, 2014

Recipe: Chipotle, Smoked Paprika, Yellow and Green Split Pea Soup

Today was the perfect soup-making weather.  We're in the midst of one of those famous New England Nor'easters that lays about a foot of snow down in 24 hours and keeps everyone cooped up inside scrambling for things to do.  I've been productive this afternoon testing recipes for my new cookbook, Easy Peasy Vegan Eats, which I hope to publish by the end of the month.

One recipe I've been working on recently is a spicy and smokey split pea soup.  I think I came up with just the right flavor combination and I'm happy to share the success here.  The soup has a velvety texture and deep, rich smokey undertones from the two prominent spices.  I added a squeeze of lemon at the end to brighten up the flavors and bring everything together.

A swirl of cashew sour creme pretties up the presentation and adds another layer of decadence to this luscious soup.  A big bowl with a slice of toast left me warm and satisfied all afternoon.  I hope you enjoy some on your next Snow Day!

Chipotle Smoked Paprika Yellow and Green Split Pea Soup
1/2 cup green split peas
1/2 cup yellow split peas
2 Tbl olive oil
1 cup yellow onion, diced
2 stalks celery, diced (approx. 1/2 cup)
1 large carrot, peeled and diced (approx. 1 cup)
4 cloves garlic, minced through garlic press
1 tsp smoked paprika
1/2 tsp chipotle powder
1 large Russet potato, peeled and cut into 1-inch dice 
5 cups water
1 tsp sea salt
1 Tbl fresh lemon juice
2 scallion, diced

Rinse split peas in a colander and set aside to drain.  In a large pot, saute onion, celery, and carrots in olive oil on medium heat for 5-10 minutes, or until lightly browned.  Add garlic, paprika, and chipotle and saute one minute.  Add split peas, potato and water, then cover pot and bring to a boil.  Lower heat and simmer 1 hour or until split peas are soft, stirring occasionally.  If soup is too thick, add a little more water.  Stir in fresh lemon juice and garnish with chopped scallion.

Thursday, October 21, 2010

NBC30 Health & Wellness Fest Recap

This year's Health & Wellness Festival at the Connecticut Convention Center was even better than years past.  Maybe it was the weather.  Maybe it was the schedule of events.  Or maybe it was the excellent coordination by NBC's community intern, Natalie, who helped make it run so smoothly.  All in all, I'm happy with the positive response my cooking demonstration received.

About 20 people were in the audience at the start of my presentation, then by the time I was ready to serve samples, I think about 50 more people came swarming in. 

It was a chilly fall day and the topic of my presentation was "Vegan Comfort Food," so I decided to make a Gingered Winter Vegetable Bique with Spiced Pepitas.  Each bowl contained a heaping serving of butternut squash, parsnip, sweet potato, carrot, and onion - all vegetables that make you feel strong and grounded for the cold months ahead.  To add another warming element, I squeezed in a few chunks of ginger and its juice. 

The soup was topped with pumpkin seeds that I toasted lightly and tossed with chili powder and cinnamon.  The spicy crunch was a nice contrast to the sweet and smooth soup.  Thank you to all who attended and assisted in the event (especially mom & dad!!).

Saturday, October 16, 2010

NBC30 Health & Wellness Festival

I'll be giving a gluten-free vegan cooking demonstration at the Connecticut Convention Center as part of the NBC 30 Health and Wellness Festival.  This year's presentation will be perfect for a chilly autumn afternoon:  Winter Vegetable Bisque with Spiced Pepitas.  It's savory and sweet with a luscious combination of root vegetables (carrot, parsnip, sweet potato) and butternut squash, pureed together with soy milk.

The soup is topped with green onions and pumpkin seeds are toasted with the warming spices of chili powder and cinnamon.  The contrast of spicy and sweet is highly addictive!

Stop by at 4:00 to learn the recipe, purchase cookbooks, and enjoy some free samples!

Tuesday, October 12, 2010

Split Pea Soup with Polenta Crouton and Fresh Basil Pesto

I had dinner with my parents this weekend, which translates to an entire afternoon of eating course after course after course, with snacking in between.  Not that I'm complaining... it was all good, and my mom has become quite the vegan chef! 

The first course was split pea soup.  On its own it would've been a delicious way to begin the meal.  But we wanted to figure out a way to make it special.  Oh, and there was some leftover polenta in the fridge and a HUGE bunch of basil from my uncle's garden that she wanted to use, too.  So I said, "why don't we float a raft of polenta on the soup, then top it off with a hefty dollop of pesto?"  And that's what we did.  Perfect!

Thursday, September 30, 2010

Easiest Soup Ever

Whenever it's rainy outside, I seek comfort in a bowl of soup.  In this case it was red lentil dal for lunch.  This is such an easy process that you probably don't even need a recipe, but here it goes:

Place about a cup of rinsed red lentils in a soup pot with a 1-inch cube of fresh ginger, about a teaspoon of turmeric, and 3 cups of water.  Cover, bring to a boil, then lower heat and simmer about 15 minutes.  When lentils have softened, remove ginger and stir in about a 1/2 teaspoon of sea salt, squeeze of lemon, and a giant handful of fresh cilantro.  Add water if you like the soup thinner.  That's it.  Done.  And even though it's about zero calories, it's surprisingly filling and satisfying. 

Friday, March 27, 2009

Minted Snap Pea and Asparagus Bisque

At the Vernal Equinox Party this past weekend, I made a seasonal favorite of mine, Minted Snap Pea and Asparagus Bisque. It's one of those harbingers of spring, and the most electrifying green you can imagine seeing in a bowl.

I think I originally got the idea after watching Giada De Laurentiis' Everyday Italian show on the Food Network. She made it with prosciutto and heavy cream (of course... she's Italian), which made me wonder if it would work with miso and soy milk instead. I think it does.

So my lighter and more animal-friendly version sticks to the original main ingredients of plump fresh snap peas, young tender asparagus and leeks, all seasonal veggies that are perfect for transitioning from winter to spring.

Minted Snap Pea and Asparagus Bisque (serves 2-4)
approx. 2 cups snap peas (yes – the plump, sweet snap peas and not the thin snow peas)
approx. 2 cups asparagus, diced
2 cups soy milk and/or rice milk
1 Tbl mellow white miso
1-2 cups water
1 leek, cut thinly and rinsed thoroughly
1-2 cloves garlic
vegetarian bouillon
olive oil
sea salt
fresh mint

I don’t have exact measurements since I made a HUGE amount, but I’d estimate 1 big bunch of asparagus and an equal amount of snap peas. Blanch peas in boiling water for about 2 minutes, then rinse in cold water. Blanch asparagus for about 1 minute, then rinse in cold water. Set both aside. In a large pot, sautĂ© leek and garlic in olive oil until soft. Stir in about 2 cups rice or soy milk, miso and a little low sodium vegetarian bouillon (Vegebase is good). Let cool slightly, then gradually pour milk mixture along with snap peas and asparagus into a blender. Puree in a high-speed blender for several minutes until smooth. You may need to do this in several batches. Pour mixture back into pot and skim foam off the top. Chop a big bunch of fresh mint and stir into the soup, then heat for about 10 minutes before serving.

Wednesday, November 26, 2008


It's 10:00. Do you know where your turkeys are? Hopefully, they're all gobbling away at Farm Sanctuary in bucolic Watkins Glen, NY.

As I write, there is a pot of Gingered Winter Vegetable Bisque simmering away on the stove. This will be the first course of my mini-epic Thanksgiving Feast which I will be hosting at my home tomorrow afternoon. I hope it sets the perfect mood... No politics. No religion. No talk about the weather. Nothing but mmmm...

[ed. note: I needed to take a break because that buttercup squash just smelled too good to resist.]

I am now sitting happily, a warm bowl of soup in my tummy. This is the perfect way to take the edge off a cold autumn day. For an added kick and contrast to the creamy sweetness of the squash, I decided to top the soup with green onion and toasted spiced sunflower seeds. Chili powder, cinnamon, sea salt and a tiny pinch of cayenne sauteed in about 1 Tbl of Earth Balance, then tossed with the sunflower seeds until they sizzle and pop. Ooo, it smells heavenly.

I limited myself to an itty bitty serving so as not to skimp on my Thanksgiving guests. Quite a challenge, but it will give me something to look forward to tomorrow.
Happy Thanksgiving!