Monday, December 14, 2020

Dutch Fusion #WFPB Improv 003 " Snert" - Split Pea Soup

I can no longer comfortably represent that this soup has anything to do with Dutch "snert" - the traditional name for pea soup, though formally you could call it erwtensoep - "erwten" are peas. Somehow the memory of pea soup when I was a kid is what gives me the inspiration, but then my pantry has become so much more diverse over the years that I have wandered pretty far from the original. 

And, but of course, the garden variety "snert," is made with things like bacon and sausage, the old stick to your ribs kind of soup. Mine still is substantial soup, you can really make a meal out of it, salad on the side, perhaps some whole wheat bread sticks or a slice of great whole wheat sourdough bread toast and that is really all you need.


Here is the recipe, today I included some parsnip and some taro over and above the normal things in the recipe.

Split Pea Soup

Great basic recipe for vegan split pea soup, adapted for #WFPB by leaving out the oil.


2-4 onions, cut fine
4-6 chillis, cut fine
1 jalapeno, cut fine
3 bay leaves
3-6 cloves garlic, minced
4 cups dried split peas, you can also mix & match 2 cups (1 lb) of split peas (Arvejas Partidas Verdes, or Matar Dal), and 2 cups (1 lb) of yellow split peas ( chana dal).
1 cup barley
1-1/2 tbsp liquid aminos, or some Better Than Bouillon or Marmite, etc.
8-10 cups of vegetable or mushroom bouillon (2 pints)
(Alternatively, half vegetable bouillon and half water with a whole king mushroom, cut up)
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1 tsp of panchpuran
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
Optionally other root vegetables, such as parsnips, or turnips, eddo, or taro etc.
Other alternatives are to add 1 tbsp of tianjin preserved veggies, or some Braggs liquid aminos if you're using water, not veggie broth. Both of those contain some salt, so don't over do it. The goal remains to stay below the 1,500 mcg of sodium per day.

For a more chewy texture, you can include some baked seitan, or TVP.


In a large pot over medium high heat, saute the onion, dry for for a total of 10 mins, 5 mins no stir, and 5 mins stirred while adding some 2-3 veggie stock ice cubes, then bay leaf and garlic, cook for 5 minutes on medium.
Add the peas, barley, liquid aminos and water.
Bring to a boil and reduce heat to low.
Simmer for 2 hours, stirring occasionally.

Meanwhile, cut up the veggies.
Add more water as needed for the right thickness.

Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper.
Simmer for another hour, or until the peas and vegetables are tender.



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