Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Soups | Posted on 04-01-2011
I originally made this Indian-inspired spicy soup to go with the split-pea-soup fog we had last week here in Iowa. It was the perfect warmer upper and super easy!
The “secret” ingredient in this soup is garam masala. As Wikipedia will tell you, this spice is pungent (intense) but not hot. So it makes for a unique flavor that kids (at least foodie-ish kids) and adults alike will savor. The other secret ingredient is Braggs liquid aminos. This gives the soup a very savory flavor that smacks of smoked ham, but luckily no little piggies were harmed in the process.
But best of all, it smells fantastic. I recommend making it on Saturday or Sunday while you’re at home, so you can enjoy the delightful aroma (and anticipation of the soup) all day long.
2 cups dried green split peas
5 1/2 cups water
2 carrots, sliced (no need to peel)
1 parsnip, sliced (no need to peel)
1 medium onion
6 to 8 tbsp. Braggs Liquid Aminos
2 tsp. minced fresh ginger
4 cloves garlic
2 tsp. cumin
1 tsp. corriander
1 tsp. garam masala
3 small potatoes, cubed
- Saute onions, parsnips and carrots in the Braggs for about five minutes, or until onions are soft.
- Add garlic and spices (cumin, corriander and garam masala) and saute until fragrant.
- Throw remaining ingredients into the crock pot and cook for six hours on high. (Cooking times may vary.)
- Soup will be “mushy” and, well, split-pea like.
- Serve with sour cream or plain yogurt (non-vegan version, obviously) and cilantro.