Extreme Makeover Vegan: Marroquí de Split Pea Soup Edición

“¡Ay, el exterior del tiempo es espantoso…” pero esta sopa es tan encantador!

El suelo está cubierto de nieve y es tan frío afuera. Por supuesto, eso no impide que Benny de salir y jugar en la nieve. Todo cubierto hacia fuera en su nueva (y caro) mono de nieve y su Pawz botines, Benny loves jumping in the piles of snow like a bunny.

He dives head-first like in a swimming competition, searching for whatever creatures might be hiding under those white blankets, and emerges completely covered in snow. You can’t even see his eyes. When he’s done (which means that every exposed part of him is now wet), he looks like a cutie Pupsicle. The price he pays for his fun is some quality time with lots of towels and a hair dryer.

Now me, por otra parte, I prefer to keep my head above the snowline. And weather like this makes me want something hot and comforting. My favorite soup is split pea which, dependiendo de donde usted vive, can be hard to find in veg form. Having grown up in a mostly Kosher home, I don’t understand the idea of putting pork in vegetable soup and being a Vegan means I’ll never figure that out. Por supuesto, I can buy canned soup but even the ones that are “baja en sodio” still have too much salt for my taste. Plus what can be better than making your own soup and feeling the warmth of that big pot of yumminess simmering on the stovetop?

As a twist from ordinary split pea soup, I like to kick mine up with some spices guaranteed to warm me up, not to mention reap the added health benefits of the ginger, curry, tumeric, cinnamon and red pepper flakes – cold prevention, antioxidants and an increased metabolism. It’s everything you need to get you ready for your next snowball fight.

2 tsp. aceite de oliva
1 cebolla grande, chopped
3 Dientes de ajo, picado
2 tallos de apio, chopped
2 papas rojas pequeñas, picado
1 zanahoria grande, picado
1 tsp. pimienta negro
Sal, to taste
1/2 tsp. orégano
1 tsp. comino
1 tsp. paprika
1 tsp. cilantro
2 Tbs. fresh ginger, rallado
1 1/2 Tbs. polvo de curry
1 tsp. tumeric
1/4 tsp. hojuelas de pimiento rojo
1 1/2 tsp. canela
1 la hoja de laurel fresco
1 lb. dry split peas, yellow or green
8 tazas de caldo de verduras bajo en sodio (or water)
Garnishes: your choice of vegan sour cream, croutons, cilantro, etc.

Heat oil in a large pot over medium heat. Añadir la cebolla, ajo, apio, zanahorias, y patatas. Añadir la sal, pimienta, orégano, jengibre, comino, paprika and coriander. Saute for about 6 minutes until the vegetables are softened.

Add the curry, cúrcuma, hojuelas de pimiento rojo, cinnamon and bay leaf. Stir for 30 segundos hasta que estén fragantes. Add the split peas. Stir in broth and bring to boil over high heat. Reduce heat to low and let simmer uncovered about 90 acta, until it is at the desired consistency. Si desea, you can use a potato masher to mash up some of the split peas and stir well to mix and thicken the soup. If you want it really smooth, you can always put parts of the soup into a blender but I like my soup chunky.

Top with the garnish of your choice: crema agria vegana, cilantro, croutons, etc. Servir en caliente.


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2 Las respuestas a Extreme Makeover Vegan: Marroquí de Split Pea Soup Edición

  1. PatH Junio 12, 2012 en 9:13 en #

    This recipe is making me very anxious to get cooking! Lovely, precioso, precioso!

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