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Pea & Parsnip Soup

May 31, 2011 by Alex McLeavy

Gluten Free, Vegan

Smoked tofu puts a vego twist on classic split pea soup

 

organic pea soup

 

This soup is thick and hearty with plenty of vegetables- serve with crusty bread on a cold night. It’s true comfort food!

organic smoked tofu
organic split peas

…….

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.

Filed Under: Recipes, Soups Tagged With: Gluten free, Vegan recipes

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