Recipe: Pea & Parsnip Soup
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31 May 2011
Gluten Free, Vegan
Smoked tofu puts a vego twist on classic split pea soup
Thick and hearty with plenty of vegetables and smoky tofu, no one will even miss the ham. Serve with crusty bread on a cold winter’s night for ultimate comfort factor!
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Ingredients (serves 6)
1 leek, cleaned and thinly sliced
1 carrot, grated
4 medium parsnip, in large chunks
2 cups green split peas
2 cups yellow split peas
3 L vegetable stock (or half stock / half water)
3 tsp sea salt, plus extra
plenty of freshly ground black pepper
300 g smoked tofu, diced
1 bunch flat leaf parsley, leaves finely chopped
1 tsp paprika
Method
1. In a large saucepan heat about 1/4 cup (just enough to cover the base of the pot) of the stock over medium low heat. Add the leek and carrot with a little salt and pepper. Cover and cook for about 10 minutes, until everything is very soft.
2. Add the parsnip, split peas and stock to the saucepan. Cover, turn up heat, then adjust to a gentle simmer. Cook for 1.5 – 2 hours, stirring every now and then, until the peas are completely mushy. You may need to add a little extra water to prevent it sticking and get the consistency right.
3. Remove parsnip pieces and mash well. Return to the soup with salt, pepper and tofu. Taste and adjust seasoning. Divide among bowls and garnish with parsley, a dusting of paprika and pepper.