The Complete Plant Based Diet: A Guide and Cookbook to Enjoy Eating More Plants by Fields JL

Author:Fields, JL [Fields, JL]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-10-05T16:00:00+00:00

YELLOW POTATO SOUP

PREP TIME: 10 minutes | COOK TIME: 25 minutes | SERVES: 4 | Gluten-free, Nut-free, Soy-free | One-pot

Break out those yellow split peas we used for the Yellow Dal Collard Wraps , because they are the “cream” and the protein in this healthy, rich potato soup. Why yellow? We eat with our eyes first, so the trick to creating plant-based versions of traditionally nonvegan dishes is to mimic their texture and appearance. I grew up with a very creamy, buttery, yellow potato soup, and here we get that texture and color from plants and spices, not butter.

3 cups cubed potatoes (any kind)

1 cup diced onion

1 cup chopped carrots

½ teaspoon chipotle chile powder

½ teaspoon ground cinnamon

½ teaspoon sea salt, or 1 teaspoon Spicy Umami Blend

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

2 cups diced Anjou pear

½ cup dried yellow split peas

4 cups Vegetable Broth

½ teaspoon freshly ground black pepper

1 . In a large saucepan, combine the potatoes, onion, carrots, chipotle powder, cinnamon, salt, turmeric, and cayenne and dry sauté over medium-high heat for 5 minutes.

2 . Add the pear, split peas, and broth and bring to a boil. Lower the heat to medium-low, cover, and simmer until the split peas are tender, 15 to 20 minutes.

3 . Serve garnished with the black pepper.

INGREDIENT TIP: You want a very firm pear for this soup, which is why I specifically call for the Anjou variety. Asian pears are fairly firm and work great, too.

PER SERVING (2 CUPS): Calories: 252; Saturated Fat: 0g; Total Fat: 1g; Protein: 9g; Total Carbs: 55g; Fiber: 13g; Sodium: 181mg

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