The Leafy Cauldron

Fun and Fresh Food

Canadian Split Pea Soup

November 22, 2016 by theleafycauldron

canadian-pea-soup-1

La version française suit plus bas.

Infertility is hard and the world is scary, so let’s all make my absolute favourite soup. My husband’s allergies have been slowly becoming more clear, which means a lot more foods are on the table these days, including many wonderful pulses. The key to a really savoury, classic tasting vegan version of something that is simmered with pig’s feet is slowly caramelizing a bit of smoked tofu, cut in a very fine dice, a little reserved leek thrown in the pot at the last minute, and a good tasting stock. Everything else is business as usual for this comforting and filling soup. I used yellow split peas, as that is traditional, but I’ll tell you right now that green split peas taste just as good here, so whatever you have on hand is going to work just perfectly. I don’t think the potato is traditional and I’m not sure where I picked that up over the years of making this soup, but it is such a welcome addition, I can’t imagine not adding it.

pea-soup-vegetables pea-soup-herbs canadian-pea-soup-3Canadian Split Pea Soup
Serves 8
Prep Time:  20 minutes
Total Time: 1 hour and 20 minutes

2 cups yellow split peas, rinsed, picked over and soaked for 30 minutes
2 tablespoons coconut oil, or margarine or oil, divided
~100 g smoked tofu, minced
1 small yellow onion, peeled and minced
2 medium carrots, peeled and finely diced
3 ribs celery, leaves included, finely diced
2 leeks, cleaned well and sliced into thin half moons, reserve a handful for the last minute of simmering
2 red potatoes, peeled and finely diced
1 1/2 litres stock, vegetarian chicken or vegetable
1 1/2 litres water
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper
2 bay leaves, preferably fresh
1/2 teaspoon dried thyme
1/2 teaspoon dried savoury

Rinse and pick over the split peas, removing any stones or weird peas. Place in a bowl and cover with cold water. Set aside. In a medium heavy-bottomed skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the minced smoked tofu and onion, salt lightly and immediately reduce the heat to low. Stir every so often. Allow this to brown while you prepare the rest of the soup. It is done when it is deeply brown and begins to slightly foam, which will take a least half an hour. In a large pot over medium high heat, add the remaining tablespoon of coconut oil and let it melt. Add the carrots, celery, leeks and season with a bit of salt and pepper. Allow to start to sweat before adding the potatoes, stock and water. Drain and rinse the soaked split peas and add them to the pot. Season with 1/4 teaspoon of salt, black pepper, bay leaves, thyme and savoury. Bring to a boil, stirring every so often. Once the soup has come to a boil, reduce the heat to medium low and simmer for about an hour, or as long as it takes to soften the peas. Add the remaining handful of sliced leeks, taste for seasoning and adjust. You can blend the mixture, but I like the texture as it. Finally, add the browned smoked tofu and onions to the pot and serve hot with crusty bread or fresh biscuits.

Note: If you’re not so big on doing a tiny dice, you could grate or use a food processor on the carrots, celery and leek.

pea-soup-diced-veg pea-soup-smoked-tofu canadian-pea-soup-2Soupe au pois

Donne 8 portions
Temps de préparation: 20 minutes
Temps total: 1 heure 20 minutes

2 tasses de pois cassés jaunes, rincés, tries et trempés pour 30 minutes
2 c. à table d’huile de noix de coco, margarine ou huile
~100 g de tofu fumé, émincé
1 petit oignon jaune, pelé et émincé
2 carottes de taille moyenne, pelées et finement coupées en dés
3 branches de céleri, avec les feuilles, finement coupées en dés
2 poireaux, bien lavés et coupés en demi-lunes, en mettre de côté une poignée
2 pommes de terre rouges, pelées et finement coupées en dés
1 1/2 litres de bouillon, au poulet végétarien ou au légumes
1 1/2 litres d’eau
1/2 c. à thé de sel, plus au goût
1/2 c. à thé de poivre noir
2 feuilles de laurier, de préférence fraiches
1/2 c. à thé de thym séché
1/2 c. à thé de sarriette séchée

Rincer et trier les pois cassés en prenant soin de retirer les mauvais pois et autre détritus. Placer dans un bol, couvrir d’eau froide et mettre de côté. Dans une poêle à fond épais faire fondre sur feu moyen 1 cuillerée à table d’huile de noix de coco. Ajouter le tofu émincé et l’oignon, saler légèrement et réduire immédiatement le feu à doux. Remuer de temps en temps. Laisser dorer et préparer le reste de la soupe. Le tofu est prêt lorsqu’il est brun foncé et commence à mousser légèrement, ce qui devrait prendre au moins une demie heure. Dans une grande casserole sur feu moyen-élevé ajouter 1 cuillerée à table d’huile de noix de coco et laisser fondre. Ajouter carottes, céleri et poireaux et assaisonner de sel et de poivre. Faire suer avant d’ajouter les pommes de terre, le bouillon et l’eau. Égoutter et rincer les pois cassés et ajouter à la casserole. Assaisonner de sel, poivre noir, feuilles de laurier, thym et sarriette. Amener à ébullition en remuant de temps en temps. Réduire le feu à moyen-bas et faire mijoter environs une heure afin de ramollir les pois. Ajouter le poireau mis de côté, goûter et ajuster au besoin. Vous pouvez passer la soupe au mélangeur si vous préférez. Finalement, ajouter le tofu et les oignons à la casserole. Servir chaud avec du pain croûté ou des biscuits frais.

NB: Si vous préférez ne pas couper soigneusement les légumes en dés, vous pouvez râper les carottes, le céleri et les poireaux.

Filed Under: Uncategorized Tagged With: Dinner, Gluten free, Lunch, pulses, Soup, split peas, Vegan

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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