It is time for yet another round of “Amy and Sharon’s Fabulous Soup Swapping Extraordinaire”. Amy and I are both members of a fantastic, local CSA (New Roots Organics), which provides a great variety of seasonal produce, delivered right to your doorstep (yes, that sounds like a salespitch. But come on, it’s literally to your doorstep!).
The really nice thing about New Roots is that they let you pick your frequency of delivery, which is ideal for one person who couldn’t possibly eat an entire box’s contents in a single week (not for lack of trying, mind you!). The downside to this is that Amy and I receive our boxes on alternating weeks. This means that soup swapping on the non-delivery weeks requires a little bit more creativity.
This soup is delivered right from pantry heaven. A small ingredient list and a fast cooking time make it a cinch to prepare. Did I mention that it’s also delicious?
Twisted Split Pea Soup
Adapted from (101 Cookbooks)
1 tablespoon extra virgin olive oil
2 large onions, diced
2 carrots, diced
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, rinsed
5 cups water
1 tablespoon curry powder
1 teaspoon paprika
3 cups of broccoli florets, cut small (optional)
Juice of 1 lime
Additional olive oil and paprika to drizzle on top
1.Rinse the split peas and pull out any blackened beans. In a large bowl, soak the peas for approximately 4 hours prior to cooking. Leave plenty of room for the peas to expand.
2. Add olive oil to a big pot over med-high heat. Stir in carrots, onions, and salt and cook until the onions soften, just a minute or two. Add the split peas, water, and spices (I also recommend a little bit of bouillon powder, just to enhance the flavor).
3. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). If you’re including the broccoli, or any other veggie for that matter, add that in around the 15 minute mark to allow the veggies to just cook through without getting soggy.
4. Using a large cup or mug ladle half of the soup into a bowl and set aside. Use a hand blender (or regular blender) to puree the soup that is still remaining in the pot.
5. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lime juice and taste. If the soup needs more salt or pepper, add more a bit at a time until the flavor of the soup really pops.
6. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika.
*For one bowl, I tried adding a few shavings of some very delicious parmesan reggiano. I’m not sure I recommend parmesan + curry powder, though some might disagree...
The really nice thing about New Roots is that they let you pick your frequency of delivery, which is ideal for one person who couldn’t possibly eat an entire box’s contents in a single week (not for lack of trying, mind you!). The downside to this is that Amy and I receive our boxes on alternating weeks. This means that soup swapping on the non-delivery weeks requires a little bit more creativity.
This soup is delivered right from pantry heaven. A small ingredient list and a fast cooking time make it a cinch to prepare. Did I mention that it’s also delicious?
Twisted Split Pea Soup
Adapted from (101 Cookbooks)
1 tablespoon extra virgin olive oil
2 large onions, diced
2 carrots, diced
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, rinsed
5 cups water
1 tablespoon curry powder
1 teaspoon paprika
3 cups of broccoli florets, cut small (optional)
Juice of 1 lime
Additional olive oil and paprika to drizzle on top
1.Rinse the split peas and pull out any blackened beans. In a large bowl, soak the peas for approximately 4 hours prior to cooking. Leave plenty of room for the peas to expand.
2. Add olive oil to a big pot over med-high heat. Stir in carrots, onions, and salt and cook until the onions soften, just a minute or two. Add the split peas, water, and spices (I also recommend a little bit of bouillon powder, just to enhance the flavor).
3. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). If you’re including the broccoli, or any other veggie for that matter, add that in around the 15 minute mark to allow the veggies to just cook through without getting soggy.
4. Using a large cup or mug ladle half of the soup into a bowl and set aside. Use a hand blender (or regular blender) to puree the soup that is still remaining in the pot.
5. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lime juice and taste. If the soup needs more salt or pepper, add more a bit at a time until the flavor of the soup really pops.
6. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika.
*For one bowl, I tried adding a few shavings of some very delicious parmesan reggiano. I’m not sure I recommend parmesan + curry powder, though some might disagree...
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