Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com
 Split Pea Soup with Smoky Cauliflower Yes, it’s getting warm out here in the Northern Hemisphere, but I happen to love soup in all seasons. To me, split pea soup is one of those comforting soups that instantly makes me happy. Here, I paired what is a pretty mild canvas of a soup with little bits of savory roasted cauliflower to liven things up and lend that smoky essence one often finds in split pea soup but without the animal flesh. Perfect for a light meal or an accompaniment to a bigger one, this split pea soup is hard to quit with just one bowl. Split Pea Soup with Smoky Cauliflower 1 tablespoon olive oil or 1/3 cup low-sodium vegetable broth 1 yellow onion, diced 4 stalks celery, chopped 3 carrots, diced 2 tablespoons low-sodium tamari or soy sauce 2 cups green split peas, sorted through for small stones 4 cups low-sodium vegetable broth 5 cups water 2 teaspoons garlic granules 1 bay leaf 1 teaspoon thyme 1/2 teaspoon rubbed sage Salt and pepper to taste (smoked salt is great if you have any)  In a large soup pot, heat the olive oil or vegetable broth over medium heat for a minute, then add the onion, celery, carrots and tamari. Sauté for about ten minutes. Add the split peas and stir together with the vegetables for a minute or two. Add the broth, water, and spices, and bring to a boil over medium high heat. Lower to simmer and cook for approximately two to two-and-a-half hours, remembering to stir to keep the soup from sticking to the bottom of the pot, until the split peas are all burst and softened. Remove the bay leaf. Smoky Cauliflower 1 cauliflower crown, cut into florets 2 tablespoons tamari ½ tablespoon olive oil 1 teaspoon garlic granules ½ teaspoon powdered onion ½ teaspoon liquid smoke ¼ teaspoon cayenne powder (optional) Preheat the oven to 400 degrees. Place a Silpat or parchment paper over a baking sheet. Stir together the cauliflower with the other ingredients and place on your prepared baking sheet. Bake for 15 minutes, stir with a spatula, and bake for 10 minutes more. Ladle your soup into bowls, top with prepared cauliflower, garnish as you like, and enjoy! © 2015, Vegan Street |
 |
 |
 |
 |
 |
 |
 |
