Seaweed and Split Pea Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A vegan recipe from 'Easy Vegan Cooking' by Leah Leneman. Soak time is not included. Ingredients:
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 |
Directions:
1. Soak the split peas overnight.
2. Drain and cover with water and bring to the boil.
3. Lower the heat then cover and simmer for 20 minutes.
4. Meanwhile cover the wakame with cold water and leave to soak.
5. Chop the carrot and onion finely.
6. Drain and chop the wakame, discarding the tough centre.
7. Add the seaweed, carrots and onion to the pot.
8. Continue to simmer for about 25 minutes.
9. Remove from heat, add the tahini and the soy sauce and salt to taste.
10. Serve immediately.
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