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Warming Winter Recipe: Vegan Split Pea Miso Soup with Kale

December 14, 2014

Winter is the perfect time to eat warm and warming foods that keep stress on your digestive system to a minimum. In the spirit of winter, I would love to offer you one of my favorite recipes for one of my favorite categories of food--soup! Soup is amazing! Warm soup is the right temperature for your stomach; it doesn’t tax your digestion or absorption, and it’s comforting and cozy too.

 

This recipe was given to me while I was in grad school in Maine studying English. I was new to Maine, and I needed a whole new wardrobe for winter, not to mention a new palette of recipes, in order to stay warm. A woman named Erica xeroxed this recipe for me.

 

She told me at the time that it was from the Eden Foods website, a fantastic and free online resource (they also have an app you can bring with you to the grocery store) with more than 1,100 vegan and vegetarian recipes searchable by cuisine, course, or dietary needs, but I can no longer find this recipe online.

 

The recipe as she gave it to me is as follows:

 

Pea Soup with Miso

 

2 cups green split peas

3 inch piece of kombu seaweed

2 tablespoons of olive oil

1 large onion, sliced thinly

1 large carrot, diced

1 rib of celery, sliced

2 tablespoons of sea salt

1 bay leaf

½ teaspoon dried basil

⅛-¼ teaspoon of ground celery seed (optional)

2 tablespoons brown rice or barley miso, dissolved in 2 tablespoons of water

minced parsley for garnish (optional)

 

Wash peas and combine with 8 cups of water in a large pot. Add kombu. Boil and skim foam. After the peas boil, lower the heat and simmer with the lid ajar for 1 to 1.25 hours. Add water as needed. Stir occasionally while the soup is simmering so that the peas do not stick to the bottom.

 

Heat oil in a large skillet and saute the onion. Add carrots and celery and a bit of salt. Add a bit of water to prevent scalding. Cover and cook for 10 minutes, then remove from heat and uncover.

 

When peas are tender, add the sauteed veggies, remaining salt, basil, celery seed, and bay leaf. Simmer for 20 minutes. Add the miso in at the last minute and garnish with chopped parsley.

 

How does this sound to you? Do you have a favorite split pea soup or miso soup recipe to share? Let me know by leaving a comment on facebook.

 

If you're interested in another version of this recipe, featuring cumin and coconut oil, be sure to sign-up for my newsletter, "Staying Healthy with the Seasons," to receive another version of this soup and seasonal recipes all year long.

 

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