Today we're featuring a cool-weather food: curried pea soup, to be exact.
Don't think of it as your mother's traditional soup. Here's what's in it today, though it looks similar to the goopy, glue-ey green-ish stuff your mama probably served in the winter:
1 tbsp curry paste (I look for the jar with the lady on it from Thailand - green, yellow, or red is fine.)
1 chopped onion
1 tbsp chopped garlic
1-2 tbsp oil (I use Asian-taste corn oil)
*Add to the pot:
2-3 c split peas, rinsed and sorted
2 bouillon cubes (I use a vegan brand)
2 bay leaves
Pinch of nutmeg
Trader Joes Smoke Seasoning (imagine smoked meat)
8-9 c water (Like thinner soup? Use more water. Prefer it thick? Use 7-8c.)
(optional: 1 c hulled barley or other grain)
Taste it when it's simmered for an hour, uncovered. If it needs salt or soy sauce, add some. Same for pepper.
For fun: garnish with popcorn, peanuts, red peppers, chopped tomatoes, or leafy veggies.
Servings: 4-6, depending on the bowl size
Taste: 4/5 Rich, nourishing, warming, savory
Time to prepare: 10 minutes. Cook for an hour-ish
Calories: 300-500 calories per bowl, (or more, depending if you cheat and use more oil)
Beauty: looks better with red pepper garnish or tomato. Pea-soup green is ugly.
Improvements: Pea soup tastes best with ham hock broth. Sadly, that's out of the question for a vegan.