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 1 1/2 cups green split peas, rinsed freshly ground black pepper 2 tsp canola oil 4 slices tempeh bacon 1/4 cup vegan mayonnaise 1/2 cup ground cashews 1/2 canned chipotle in adobe sauce juice of 1 lime
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.
\r\n\r\nAdd 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.
\r\n\r\nMeanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon\r\nand fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished\r\nwith the Chipotle Cream chipotle, made by placing all of the ingredients in a food processor and blending until well mixed, and tempeh bacon.
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