I don’t know what the weather is like where you are, but here it’s, well, let’s just say without using any expletives, it’s uncomfortably cold. Last night it got down to five below – Fahrenheit, not Celsius – with a windchill factor of about 30 below. Yeah, it’s freakin’ cold. Anyway, when the going gets tough, the tough get cooking. Enter comfort food. I was looking for a high protein, warming, hearty soup last night, and one that wouldn’t keep me chained to the stove all afternoon. I love this type of soup where you just throw everything into the pot and let it go. I have my handy dandy immersion blender that I use a lot and that gives soups a heartiness, creaminess that’s so comforting on an unbelievably cold day. Just a note of warning, though: take the pot off of the stove before using an immersion blender. I had turned the heat off and was using the immersion blender, which turned the soup to the consistency of lava, and then: spurt! A big glob of my split pea lava landed on the back of my hand, giving me third degree burns. Lesson learned. Anyway, in spite of the third degree burns, this soup fit the bill for a comfort-food-needing night (and it tastes even better the next day). My whole family loved it even though it didn’t have any ham in it. I hope you enjoy it.
Vegan Split Pea Soup
6 Cups Vegetable Stock
2 Cups Carrot Juice
2 Cups Chopped Cauliflower
1 ½ Cups Split Peas
½ Cup Raw Cashews
1 Leek, cleaned and chopped
2 Med. Carrots, peeled and chopped
2 Tbsp. Minced Ginger
2 ½ Tsp. Spike Seasoning (or a mixture of your favorite spices)
Place all ingredients into a stock pot and simmer on medium heat for about 1 hour. With an immersion blender, or in a blender, process until completely smooth. Adjust seasoning as necessary. You may need to add a bit of stock to thin out if too thick. Makes 8, 1 cup servings.