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| Golden lusciousness in easy vegan spicy split-pea potage |
Regular readers of the 'Welcome to the Blog' Page will know the blogger has been experimenting with an Anti-Histamine/Anti-Allergy Diet (more in due course) in order to relieve an ear problem.
This recipe, adapted from Nigel Slater, features yellow split peas which have a high ranking on the Food Compatibility List; split green peas are also compatible. (Pulses and beans rank lowest and are to be eaten sparingly).
Even without their great ranking on the anti-histamine list, split peas make a delicious, nutritious soup with heart-friendly and digestive qualities. And they are very cheap; for example, 25p for 100gm at Budgens. 67's recipe is perfect for a small household.
Split Yellow Peas soaked overnight are as easy to cook as yellow lentils. Blitzing the result produces a creamy potage. Leaving them unprocessed, soft but losing their shape, makes for a comforting thick soup.
Don't worry about the tomatoes; you don't actually taste them; they just add another layer of flavour.
Start the night before needed.
Cost: not much
Feeds: 3 generously (double for a family)
Ingredients:
125gm/4.4oz yellow split peas
Cost: not much
Feeds: 3 generously (double for a family)
Ingredients:
125gm/4.4oz yellow split peas
1 litre good stock, separated (67 supplemented home-made with Marigold)
1 med onion, coarsely chopped (or equiv. spring onions)
1.5 tbsp oil
1 clove garlic, finely minced or grated
1 generous tsp grated fresh ginger or 1/2 tsp dry
1 bay leaf
1 tsp turmeric
1 tsp mustard seeds (or a generous tsp wholegrain mustard)
1 tsp ground coriander or 2 tsp fresh
1/2 tsp marjoram
200gm/7oz tinned or chopped fresh tomatoes
Garnishes: yoghurt, finely chopped chives, vegetarian frankfurters (67 uses Tivali), croutons, vegetarian bacon bits, shards of ham
Method:
These recipes have been developed by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
1 med onion, coarsely chopped (or equiv. spring onions)
1.5 tbsp oil
1 clove garlic, finely minced or grated
1 generous tsp grated fresh ginger or 1/2 tsp dry
1 bay leaf
1 tsp turmeric
1 tsp mustard seeds (or a generous tsp wholegrain mustard)
1 tsp ground coriander or 2 tsp fresh
1/2 tsp marjoram
200gm/7oz tinned or chopped fresh tomatoes
Garnishes: yoghurt, finely chopped chives, vegetarian frankfurters (67 uses Tivali), croutons, vegetarian bacon bits, shards of ham
Method:
- Wash split peas until water runs clear; soak overnight in fridge (opt but you'll need extra cooking time otherwise)
- Pour split peas and 3/4 of litre stock into pan; bring to a boil; partially cover, simmer at least 30 mins
- In a large heavy bottomed pan over low heat, add oil & onion; cook gently at least 10 mins until golden and very soft
- Add garlic, ginger, bay leaf, turmeric, mustard, coriander & marjoram; cook a further 5 mins
- Add tomatoes and remaining 1/4 litre stock; simmer 5 mins
- Add split peas & cooking stock; bring to a boil; lower heat, simmer at least 20 mins
- Taste, season with salt & pepper
- Blitz to a purée
- Serve with choice of garnish
Comment:
'Perfect for dark nights and cold weather; comforting tasty.' Retired journalist
Tips:
67 didn't manage to get to the soaking peas for 2 days but a good rinse and the peas were fine.
These recipes have been developed by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
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