Gluten Free Vegan Split Pea Soup Recipe
In the first few weeks of being vegan, you wake up one day, and try to see through the haze that a diet of solid sprite and oreos (often overprocessed foods are so far removed from being actual food that they are indeed vegan) has left you in, and say ‘No more.”
Then the game of chasing protein and iron begins. You become obsessed with eating as much tofu as a human can sustain (sometimes even exceeding this!).
After that phase someone mentions the words ‘balanced diet’.
You are intrigued.
Then you discover the secret to sustained veganism- eating from first principles.
You hoard lentils and beans and peas. You envision stomping through fields of luscious green vegetables as an all-consuming plague. You have come home.
This is one of the simplest first principles recipes around. It is especially good when it is cold or you have a cold. It is hearty and nutritious. But more, it is simply delicious!!
Split Pea Soup
One tablespoon of oil (prolly not olive oil)
Two medium onions vaguely diced
Three medium carrots coarsely sliced
Three sticks of celery coarsely sliced (take the leaves off if you don’t want the bitterness, and the bases off if you don’t like eating dirt)
One cup of dried peas
Vegetable stock (volume varies according to circumstance and taste)
Dill to taste (fresh dill is better for some reason, I would add something like three whole sprigs unchopped)
Salt and Pepper to taste
Potato- mashed or wedged
Hot Sauce to taste
Tamari or Bragg’s Liquid Aminos to taste
Soak the peas in water. They expand as they soak, so make sure to add quite a bit of water. I rinse a few times during this process to try to reduce the indigestable carbohydrates in the peas that come out during soaking legumes.
Fry the onions, carrot and celery in the oil. You want plenty of oil (but remember, we are not deep frying here!) so that it can take up the base flavors and spread them through the soup as we progress. Fry them until they are all starting to give a luscious unified fragrance.
Add the peas. Mix and cook for a while to coat the peas in the oil and to get them all warm and excited for the soup-making to come!
Add enough stock to cover all the stuffz in the pot, and then add a couple more cups of stock to account for everything taking up water and swelling during cooking. Keep the stock levels topped up to your desired consistency from here on out.
Add the dill. Don’t add tons. You can add more later, but you can’t take it out!
Cook for AGES! The longer you cook all this goodness, the better it is. To test if it is cooked, if you need to eat sooner than later, try eating one of the peas. When they are cooked they will be a homogenous color (when they first go in they tend to be light in the middle and darker on the margins where the water has penetrated), and will be all yielding to the teeth. I guess al dente is cool?
Add more dill or salt and pepper to taste.
Serve it with potato in some form; over mashed potato or wedges is divine! I also find that adding some hot sauce and some tamari or Bragg’s Liquid Aminos is fantastic!