Tal Ronnen's Split Pea Soup with Tempeh Bacon and Chipotle Cream

Added to Recipes on Thu 08/19/2010

Ingredients

Makes 4 servings

Prep time: 1 hour, 15 minutes

 

Split Pea Soup:

Sea salt

4 tbsp all-natural buttery spread

2 shallots, minced

2 leeks, thinly sliced

1 large carrot, coarsely chopped

3 cloves garlic, minced

1 tsp chopped fresh rosemary

1 bay leaf

1 tsp smoked paprika

5 cups vegetable stock or faux chicken stock

1½ cups green split peas, rinsed

Freshly ground black pepper

2 tsp canola oil

4 slices tempeh bacon

 

Chipotle Cream:

1/4 cup vegan mayonnaise

1/2 cup ground cashews

1/2 canned chipotle in adobo sauce

Sea salt and freshly ground black pepper to taste

Juice of 1 lime

 

Directions

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the all-natural buttery spread and stir until melted, being careful not to let it burn. This will create a non-stick effect.

 

Add the shallots, leeks, carrot, and garlic and sauté for 5 minutes. Add the rosemary, bay leaf, and paprika and continue cooking for 2 minutes. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer, uncovered, for 1 hour.

 

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished

with the Chipotle Cream chipotle, made by placing all of the ingredients in a food processor and blending until well mixed, and tempeh bacon.

 

For more great recipes, purchase Tal Ronnen’s book, The Conscious Cook.