I had planned to make this soup on Monday, but I didn’t have my cashew cream prepared! So I had to soak those cashews overnight and I made the soup yesterday. Man, this was a good soup. Toby took one bite and said “Now I see why people put ham in split pea soup.” The smokiness from the tempeh bacon and the chipotle cream really added a little extra something. I did add the 1/2 can of the chipotle peppers to the cream, like the recipe says, but next time, I will add maybe 1/2 can. It was just too spicy for me, so I didn’t drizzle on as much cream in my bowl. Toby really liked it (of course). And this made a lot of chipotle cream. I am not sure what I am going to do with the rest of it. The soup had a lot of flavor on its own, but do add the extras. It’s worth it!
Split Pea Soup with Tempeh Bacon and Chipotle Cream
(The Conscious Cook, Tal Ronnen)
Makes 4 servings
Prep time: 1 hour, 15 minutes
Split Pea Soup:
4 tbsp all-natural buttery spread (like Earth Balance)
2 shallots, minced
2 leeks, thinly sliced (I used 3 leeks)
1 large carrot, coarsely chopped
3 cloves garlic, minced
1 tsp chopped fresh rosemary
1 bay leaf
1 tsp smoked paprika
5 cups vegetable stock or faux chicken stock
1½ cups green split peas, rinsed
Freshly ground black pepper
2 tsp canola oil
4 slices tempeh bacon
¼ cup vegan mayonnaise
½ cup cashew cream (raw cashews soaked in water overnight and then blended with more water the next day)
½ canned chipotle in adobo sauce
Sea salt and freshly ground black pepper to taste
Juice of 1 lime
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the all-natural buttery spread and stir until melted, being careful not to let it burn. This will create a non-stick effect.
Add the shallots, leeks, carrot, and garlic and sauté for 5 minutes. Add the rosemary, bay leaf, and paprika and continue cooking for 2 minutes. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer, uncovered, for 1 hour.
Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon
and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished
with the Chipotle Cream chipotle, made by placing all of the ingredients in a food processor and blending until well mixed, and tempeh bacon.