Try a bowl of this Creamy Split Pea Soup with wilted bitter leaves.
Photo Courtesy Hardie Grant Books
Feel Good Food (Hardie Grant Books, 2013) is an inspiring and heartfelt cookbook for anyone who loves real food. This simple introduction to cooking with whole foods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious and balanced meals. This Creamy Split Pea Soup recipe comes from the section “Soups.” For more recipes, see the original article, 4 Healthy Soup Recipes: From Miso to Wheat Berry.
Creamy Split Pea Soup Recipe
Try a bowl of this luscious soup of mushy split peas and wilted bitter leaves and you won’t be disappointed. For a heartier meal, serve this soup with crusty cornbread or ladle it over some steamed rice.
• 1 cup split green peas, soaked for 2 to 3 hours with a 1 1/4 inch piece of kombu
• 1 bay leaf
• 6 cups vegetable stock or water
• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 teaspoon crushed garlic
• 1/2 carrot, diced
• 2 celery stalks, diced
• Sea salt
• 1 tablespoon unpasteurized barley or sweet white miso (or a combination)
• 7 ounces rocket (arugula), dandelion or radicchio (Italian chicory), chopped
• 1/4 cup flat-leaf (Italian) parsley
1. Drain the split peas and kombu and add to a saucepan with the bay leaf and the stock or water.
2. Bring to the boil over high heat, skimming the surface scum as it boils, then lower the heat and simmer for 30 minutes, or until the split peas soften. Meanwhile, heat the oil in a separate saucepan over medium heat and sauté the onion and garlic for 3 minutes, or until softened.
3. Add the carrot, celery and a sprinkling of sea salt to the pan with 1/2 cup water.
4. Reduce the heat to low, cover and cook for 5 minutes.
5. Add the simmered vegetables and any liquid to the split pea broth midway through the cooking time.
6. Put the miso in a bowl, pour in some broth and mix until the miso dissolves.
7. Add the diluted miso to the pan with the rocket, dandelion or radicchio and cook for 3 minutes, until wilted.
8. Top with the parsley and serve. Serves 4.
This excerpt has been reprinted with permission from Feel Good Food: Wholefood Recipes for Happy, Healthy Living by Tony Chiodo and published by Hardie Grant Books, 2013.