Wednesday, December 14, 2016

Hearty Winter Soup

    When I was pregnant with my son, I read in a baby book to make containers of soups to store in my freezer. Excited to do just this, I made about fifteen containers of green split pea soup; we ate them all before the little guy was even born! Unfortunately, our binge of green split pea soup created a deep rooted aversion to green split peas. However, if you don't share the same sentiment as I do, the yellow split peas can be swapped for green split peas as well. This soup is so filling from all the rich flavors, protein, and consistency. I like keeping it a bit on the chunky side, and sopping up some soup with toasty hot bread in between spoonfuls. 
1 zucchini, medium chopped 
5 soft tomatoes, medium chopped 
2 red onions, medium chopped
3 Tbsp extra virgin olive oil
2 turnips, medium chopped
2 cups yellow split peas
3 tbsp red miso + 4 tbsp hot water
1 cup apple cider vinegar
1/4 cup tomato paste 
1 large bunch cilantro
1 bunch curly parsley
kosher salt
coarse black pepper 

In a large pot heat the olive oil over a medium high flame. add the chopped zucchini, tomatoes, and onions. cover pot and let vegetables sweat for 5 minutes. stir vegetables and leave pot uncovered. sauté vegetables until they begin to lightly brown and golden, about 15 minutes. season vegetables with a large pinch of kosher salt and coarse black pepper. add the turnips and 2 cups of yellow split peas. stir all the vegetables and peas together. In a bowl dissolve miso in the 4 tablespoons of hot water. once miso has dissolved, pour into soup. add 6 cups of hot water to soup. stir well and add  apple cider vinegar, and tomato paste. Bring soup to a boil over a high flame and then reduce it to a low flame, letting soup simmer for 2 hours- until the peas have completely cooked through and softened. add the entire bunch of cilantro and parsley to pot. cover pot, and let soup continue simmering for 20 minutes. let soup cool and puree with an immersion blender or in a smoothie blender. season soup with more salt and pepper if needed. serve soup with hot bread and top with fresh cilantro and parsley.
Bon Appétit!

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