Indulge in a hearty and wholesome culinary journey with Moosewood's Golden Split Pea and Sweet Potato Soup, a symphony of flavors that nourishes both body and soul. This delightful soup, crafted with a medley of split peas, sweet potatoes, and an array of aromatic spices, promises a taste experience that is both comforting and invigorating. Embark on a culinary adventure as you discover the secrets behind this timeless recipe, along with a collection of equally enticing dishes featured in the article. From the vibrant Fiesta Black Bean Soup, brimming with bold Mexican flavors, to the creamy and indulgent Creamy Vegan Broccoli Soup, each recipe offers a unique symphony of textures and tastes that will tantalize your palate. Prepare to be captivated by the culinary artistry of Moosewood Restaurant, where every spoonful tells a story of passion, creativity, and the joy of wholesome cooking.
Here are our top 3 tried and tested recipes!
GOLDEN SPLIT PEA SOUP
This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.
Provided by dicentra
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
- Add the cumin, turmeric, coriander and ginger and cook for another minute.
- Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
- Lower the heat and simmer for 40 minutes, or until the split peas are tender.
- In a bowl, combine the tomatoes, lime juice and soy sauce.
- When the split peas are tender, add the tomato mixture.
- Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
SPLIT PEA AND SWEET POTATO SOUP
Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Directions for making on the stove and for the slow cooker. I like to add a little curry powder to spice it up even more! Adapted from Whole Foods.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
- Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
- Heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Add a little sugar if desired.
- Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper. If you like add a little sugar to taste.
Nutrition Facts : Calories 233.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 52.1, Carbohydrate 39, Fiber 14, Sugar 6.5, Protein 13
JAMAICAN GOLDEN SPLIT PEA SOUP
A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.
Provided by P48422
Categories Beans
Time 2h
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. If you can, buy your ingredients from a local farmer's market or organic grocery store.
- Don't skimp on the olive oil: Olive oil adds a rich, flavorful base to the soup. Don't be afraid to use a generous amount.
- Sauté the vegetables before adding them to the soup: Sautéing the vegetables will help them release their flavor and aromas. It will also help to prevent them from becoming mushy in the soup.
- Use a variety of spices: Spices add depth and complexity to the soup. Experiment with different spices to find a combination that you like. Some good options include cumin, coriander, turmeric, and paprika.
- Don't overcook the soup: The soup should be simmered gently until the vegetables are tender but still retain their shape. Overcooking the soup will make it mushy and bland.
- Serve the soup with your favorite toppings: Some good options include yogurt, sour cream, chopped cilantro, and croutons.
Conclusion:
This Moosewood Golden Split Pea and Sweet Potato Soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your household. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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