On to the main event: split pea soup...just in time for the impending Colorado blizzard!
This soup is incredibly hearty and smoky. You would never guess it wasn't cooked with ham hocks! To make it even more irresistible, the protein (almost 20% of the calories and 40-50% of your daily need) and fiber (almost 100% of your daily need) content are off the charts! The version I made for myself was pretty high in sodium...so if you are watching your sodium intake, be sure to use only low sodium vegetable broth, which slashes about 700mg of sodium!
Split Pea Soup
Active Prep Time: 45 min
Total Cook Time: 1 hour 15 min to 1 hr 30 min + overnight soak for cashews
pinch of sea salt
3 tbs earth balance
1 shallot minced
1 leek, white part only, thinly sliced
2 large -4 small carrots, chopped
1 bundle chard, leafy parts only, roughly chopped
3 tsp minced garlic
1 tsp chopped fresh rosemary
1 bay leaf
1 tsp smoked paprika
4 cups low-sodium vegetable broth
4 cups faux chicken stock, low sodium if possible (or more vegetable broth)
1 1/2 cups split peas, rinsed
Fresh ground black pepper
1-2 tsp olive oil
4 slices tempeh bacon
1/2 cup whole raw cashews
1/4 cup vegenaise
1/2 can chipotles in adobo
juice of 1 lime
sea salt and pepper to taste
THE NIGHT BEFORE: Soak cashews in water at room temperature overnight (at least 12 hours)
1. Place a large pot over medium heat . Sprinkle the bottom with salt and heat for 1 min. Add earth balance and stir until melted.
2. Add shallot, leek, carrots, chard, and garlic and saute for 5 minutes or until chard begins to wilt. Add the rosemary, bay leaf, and smoked paprika and cook 2 more minutes. Add all 8 cups of broth and split peas and season with freshly ground pepper.
3. Bring to a boil, then reduce heat and let simmer for 1 hour to 1hr 15 min (once peas are soft). While the soup is cooking, prepare the chipotle cream.
5. Add the 1/2 cup cashew cream back to the processor along with the remaining chipotle cream ingredients. Process until smooth.
7. Heat a skillet with olive oil over medium heat. Add tempeh bacon and cook each side until browned. Heat soup over medium low heat.
8. Serve soup with 1 strip of crumbled tempeh bacon and 1 tbs (or more) chipotle cream. (NOTE: You will most likely have chipotle cream left over. It makes a great sandwich spread! Get creative!)
Serve with some delicious multigrain bread. Enjoy!