Split pea and yam soup
We’ve tweaked Cathy’s recipe to include additional vegetables, mushrooms and smoked paprika.
Adapted from Straight Up Food
- Time
-
Prep:
Total:
- Difficulty
- very easy
- Yield
- 5–8 serves • 4000 g
Processes
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Black beans, canned (2 cans)800 g
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01Strain the beans, reserving the liquid. Set beans aside.
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Water or vegetable stock, with reserved bean liquid and liquid from tofu (10 cups)2500 g
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Paprika, smoked (2 tsp)5 g
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Oregano, dried (2 tsp)2 g
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Cumin, ground (1 tsp)2 g
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Celery seed, ground (¼ tsp)1 g
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Pepper, white (¼ tsp)1 g
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Fenugreek seed, ground (½ tsp)2 g
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Bay leaves, fresh (2 medium)1.2 g
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Chipoltle chilli powder (optional) (½ tsp)1.6 g
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02Combine in a 5-litre (quart) or larger casserole or stock pot over high heat.
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03Cover and bring to a boil.
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Split peas, dried (2 cups)500 g
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04Add to pot.
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05Lower heat and simmer for , stirring every . (Meanwhile, proceed with the next steps.)
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Onion, diced (1 medium)150 g
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06Dry fry in a non-stick pan over low–medium heat until translucent, about . Stir frequently to avoid sticking, adding a small amount of water if necessary.
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Garlic, finely chopped (5 cloves)20 g
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07Add to pan and continue to fry until the garlic is fragrant, about another .
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08Remove pan from heat and set aside.
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Onions and garlic, from
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Carrot, halved lengthways and sliced (2 medium)125 g
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Parsnips, halved lengthways and sliced (1 small)125 g
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Celery, halved lengthways and sliced (2 medium ribs)150 g
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Mushrooms, white button, quartered (3 cups)300 g
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Potato, peeled and diced (1 large)250 g
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Yam, peeled and diced (1 medium)400 g
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Celeriac, peeled and diced (optional) (½ small)250 g
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09Add to pot with the split peas and stir to combine.
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10Cover and bring to a boil over high heat.
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11Reduce heat and simmer until potatoes and yam are soft, about . Stir frequently.
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Salt (optional) (1½ tsp)8 g
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Tofu (firm), diced (1 block)250 g
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Black beans, from
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12Add to pot and stir to thoroughly combine.
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13Return to boil over hight heat, about .
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14Remove from heat.
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Peas, frozen (optional) (1¼ cup)200 g
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Corn, frozen (optional) (1¼ cup)200 g
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Kale leaves, roughly chopped (2 bunches)300 g
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15Add to pot and stir to combine, pushing the leaves down into the pot. Continue stirring until the leaves are fully wilted, about .
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Black pepperto taste
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Chives, finely chopped (optional)5 g
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16Serve and garnish.
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The stirring is important as it breaks up the split peas slightly while ‘emulsifying’ the sauce. It also serves a secondary purpose of bringing down the heat of the pan—since everything is else is cooked, we don’t want the residual heat to overcook the vegetables and make them mushy.
Yukon Gold potatoes are Cathy’s favourite in this soup because they are buttery and creamy.
If you can get ‘English spinach’, it is superb in this soup. We even like the stems.
Fava beans (broad beans), blanched and podded, are a good substitute for all or part of the peas in this recipe. They pair well with the mushrooms and yam.
It is not necessary to peel the yam, potato and carrot. It works fine either way.
We use a fine microplane for the garlic, which is quick and effective and it will cook in a shorter time than finely chopped garlic. As little as is required.
Other canned dry beans such as kidney beans, navy beans or pinto beans can be substituted for black beans in this recipe.
Making ahead
Peel and chop the onions and garlic.
Peel and chop the carrot and celery.
Chop the mushrooms.
Storing
Keeps in the fridge for up to 5 days. Freezes well for 3 months.
Food pairings
Whole wheat bread.
Croutons.
Categorisation
- Category
- soup stew
- Meal
- dinner lunch
- Diet
- vegan
- Tags
- oil free vegan