Despite the general lack of cold weather out this way, something about the months of January and February call to me, like those siren songs that tempted Odysseus at sea, and all I hear is sweet, beautiful pleas to make soup.
Of course, our weatherman did say that we were having “bone chilling” cold weather last week. Which to the crazy Californian he is, meant that we had weather in the high 30′s in the wee morning hours, which promptly increased to the 40′s and 50′s. For crying out loud, some people were wearing down coats and scraping “ice” from their cars. Ah, perspective.
Bone-chilling cold weather or not, I gravitate towards soup with open arms, without (bees)wax in my ears, with no restraint or need to resist the temptation whatsoever. There have been quite a few dinners of the soupy, stewy variety as of late, although my inability to post more than once a week has really done a number on the recipes I share with you.
I also haven’t had the chance to talk nearly as much about our meandering as of late, which makes me a little weepy. We’ve had some really awesome weekends out here lately, and maybe one of these days I’ll do a quick Friday post or something to post some pics about life outside of food.
But for the moment, that ain’t happenin’.
If you are finding yourself in a cooking rut (or cookbook rut, I suppose), I still can’t recommend Heidi’s Super Natural Every Day enough. True, I’ve had it for quite some time now, but I still manage to find a recipe to cook that doesn’t disappoint. This lentil/split pea soup is all up in the Interwebs (my friend, Liz, for one as well as here, here, and of course, the source) and for good reason. It’s pretty tasty.
And for me, it meant I got to use my ultra-pink immersion blender that I finally re-bought! A year was way too long to go without my blender, because pureeing in batches in a regular blender is just not something I’m into.
Now, it just wouldn’t be right if I didn’t make a few modifications to a perfectly good-as-is recipe, but I did anyway, although not too much. I definitely recommend using coconut oil for sweating your veggies, although olive oil would work if needed. The coconut oil with the coconut milk though? Rock solid. I also drizzled mine with more of a coconut-curry oil than a butter, because I liked the idea of really driving that coconut flavor home, if you know what I mean. And yeah, I probably used a little less broth than some might prefer, but I like my soups well, less soupy. Oh, and I think the cilantro is a nice finish, but you could stick with the original and do chives, because that sounds pretty awesome too.
Last but certainly not least, I chose green split peas instead of green lentils, but I’m certain they’d both be tasty. I just liked the idea of making my soup “greener” since it was more photogenic. Oh, the things we do for these blogs .
Green Split Pea Soup
Adapted from Super Natural Every Day; serves 4-6
time commitment: 45 minutes
3 T coconut oil, divided
1 large onion, chopped
3 garlic cloves, chopped
1/2 t red pepper flakes
4-5 c vegetable broth
1 1/2 c green split peas (or green lentils), picked over and rinsed
1/2 t curry powder
1/2 c light coconut milk
salt to taste
In a large pot over medium heat, melt 2 T coconut oil. Add onion, garlic, and red pepper flakes, and stir often until onion softens, a few minutes. Add 4 c vegetable broth and the split peas. Simmer, covered until split peas are tender, 20-30 minutes.
Meanwhile, melt remaining 1 T coconut oil in a small pan and add curry powder. Stir into the oil and saute for about a minute over medium heat, until warm and toasty smellin’. Set aside.
When lentils are tender, remove from heat, stir in coconut milk and 1/4 t salt. Puree using an immersion blender (or in a regular blender or food processor) until smooth. Add more vegetable broth if you prefer your soup less thick. Taste and add salt, if needed. Serve drizzled with curry oil and sprinkle with cilantro.