as i write this post, i am almost falling asleep at my computer. but this recipe is simply too delicious not to share immediately! plus since i teased you all with this recipe a few days back, i figured it was only fair to deliver!
soup has to be one of my favourite foods. creamy or broth-based, light or heavy, sweet or spicy, fancy or traditional, you really can’t go wrong! an since winter seems to have arrived in toronto, i really can’t think of eating much else.
while i tend to love all types, split pea soup has long been one of my favourites. my grandma used to make it all the time, served with plenty of saltine crackers. a few weeks ago when my stress was maxed out, i needed the comfort of this old favourite so i decided to try my hand at it. now, my grandma’s version was always made with ham, so i obviously left that out, but i think the result was just as delicious.
i also had a rutabaga just begging to be roasted so i decided to crisp that baby up and make some “croutons” to top the soup. they add a lovely crunch and sweetness to the soup but can also be enjoyed as a side dish to any meal.
split peas are easier to digest than other legumes and are fantastic source of fibre B vitamins and protein. rutabagas are high in fiber, rich in vitamin c and high in important minerals like magnesium, potassium and phosphorus. miso provides lots of health bacteria. so all together, this is definitely a recipe for a healthy body!
warming and hearty, this soup will calm the nerves, soothe the soul and fill the belly!
split pea soup with rutabaga croutons (vegan, gluten-free, sugar-free)
ingredients (6 bowls)
- 2 cups split peas, soaked over night
- 1 tbsp coconut oil
- 2 yellow onions, chopped fine
- 2 cloves garlic
- 5 cups veggie broth
- 2 inch piece kombu
- 2 tbsp miso paste
- fresh ground pepper to taste
- smoked paprika for serving
- 1 rutabaga, peeled and cubed
- 1 tbsp coconut oil
- 1/2 tbsp thyme
- 1 tbsp nooch
soak split peas overnight. drain and rinse well.
toss cubed rutabaga with the oil, spices and nooch and bake at 425f for 50 min, stirring every 15 min.
sauté onions until softened, then add garlic and sauté for a couple min. add beans, kombu and broth. bring to a boil then cover and reduce to a simmer and simmer for 30 min. continue simmering but watch for sticking for another 15 min, stirring occasionally. turn off the heat, remove kombu.
take about 2 cups out and let cool. blend in blender, or use an immersion if you have one!
scoop out some of the hot broth from the pot and mix in the 2 tbsp miso paste then add back to the soup. you don't want to be simmering the soup when you add the miso in- it destroys the good bacteria and enzymes!
add back the puree to the pot and stir in. add pepper to taste.
serve soup with a few croutons and a sprinkle of smoked paprika!
stay warm everyone!