Prep 20 mins
Cook 45 mins
A vegan recipe from 'Easy Vegan Cooking' by Leah Leneman. Soak time is not included.
- 3⁄4 cup dried split peas
- 5 cups water
- 1 ounce wakame seaweed
- 2 onions
- 1⁄2 lb carrot
- 2 tablespoons tahini
- salt, to taste (optional)
- soy sauce, to taste
- Soak the split peas overnight.
- Drain and cover with water and bring to the boil.
- Lower the heat then cover and simmer for 20 minutes.
- Meanwhile cover the wakame with cold water and leave to soak.
- Chop the carrot and onion finely.
- Drain and chop the wakame, discarding the tough centre.
- Add the seaweed, carrots and onion to the pot.
- Continue to simmer for about 25 minutes.
- Remove from heat, add the tahini and the soy sauce and salt to taste.
- Serve immediately.
Yellow split peas are dirt cheap in the bulk foods section of my health food co-op and I have been looking for ways to use them. This fit that bill pretty well! The last split pea soup I made, I ended up boiling the peas for HOURS and they still had hard cores- the soaking for these (I soaked mine for about 7 hours) really helped them soften up much faster. I just used several pieces of seaweed- one ounce would be a very large amount it seems to me, since dried seaweed weighs nearly nothing. I think I may have accidently bought kombu rather than wakame, but I read on a website that they are not too different to be used interchangably. I pureed about 3/4 of this, and it turned out really lovely- very golden from the yellow peas and the carrots. We did find that it needed a little something. I'm not really sure what it was, but we added a tsp or two of apple cider vinegar to give it a little more tang. I'm not sure if I liked the flavor the tahini gave it. I added 3 Tbs of shoyu and didn't find that I needed any salt. All-in-all, a nice very hearty soup and certainly a good way to get some of those oh-so-healthful sea veggies into your diet. We had it with grilled cheese (Grilled Cheese, Diner Style #108522, actually) and it was a nice hearty, stodgy meal. Thanks!