Thursday, July 14, 2011

Caraway Dill Split Pea Soup

I don't have a picture of this soup because we gobbled it down so quickly! The flavors in it are insane. This recipe is from one of my all time favorite blogs ever. Every recipe I have ever made of hers has been a hit. Gluten-free, vegan, nut-free, Contains Soy

Caraway Dill Split Pea
1 T evoo
1 t caraway seeds
1 t rosemary
2 t dill
1/2 t rubbed sage
1/2 t coriander
1 large onion, chopped
1 t Tony's Cajun Seasoning
8 cloves garlic
2 t apple cider vinegar
2 medium carrots, chopped
1 large potato, chopped
4 c cabbage, chopped
1 c split peas
1 bay leaf
6 c veggie stock
1 T dijon mustard
1 t apple cider vinegar
2 T gf soy sauce (we use braggs)
1/2 c nutritional yeast
pepper to taste

In a large soup pan add the oil, spices, onion and garlic and Tony's. Bring heat up medium low and caramelize the onions. This will take around 20 minutes. De-glaze with vinegar. Add the carrot, potato, cabbage, peas , bay and veggie stock. Turn heat up to medium hi and bring to a boil. Let soup boil for several  minutes, then turn heat down to low. Cover and simmer for an hour or so. Ad the mustard, vinegar, soy and yeast along with salt/pepper if needed. Let soup sit for 15 minutes before tasting again and adding more soy, salt or pepper.

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