Pistou Soup with Split Peas
Vegan. Sturdy whole meal soup from the south of France. Serve with the carmelized onion and fennel tart or french bread.
Yield
12 servingsPrep
20 minCook
80 minReady
120 minIngredients
1 bunch leeks, Thinly sliced, about 3 leeks
1 tablespoon olive oil
1 cup carrots, peeled and chopped
1/8 teaspoon cayenne pepper
2 medium potatoes, peeled and diced
2/3 cup green split peas, rinsed and drained
6 cups vegetable broth
6 cups water
pistou (recipe on this site as well)
1 cup fresh green beans, chopped
2/3 cup 2 inch pieces spagetti
vegan parmesan cheese (optional)
Ingredients
1 bunch leeks, Thinly sliced, about 3 leeks
1 tablespoon olive oil
1 cup carrots, peeled and chopped
1/8 teaspoon cayenne pepper
2 medium potatoes, peeled and diced
2/3 cup green split peas, rinsed and drained
6 cups vegetable broth
6 cups water
pistou (recipe on this site as well)
1 cup fresh green beans, chopped
2/3 cup 2 inch pieces spagetti
vegan parmesan cheese (optional)
Directions
Trim roots and tops off leeks, leaving about 3 inches of green leaves. Discard course outer leaves. Split leeks in half lengthways and wash well. Thinly slice. Heat oil in large non stick frying pan over medium heat. Sauté leeks, carrots and cayenne pepper until leeks are soft but not browned, stirring oftenm about 6 minutes. In a large pot, over high heat, combine leek mixture, potatoes, split peas, broth and water. Bring to boil, reduce heat and simmer until peas are tender, about 1 hour. Stir in green beans, spaghetti and pistou into soup. Increase heat to med high and boil for about 6 to 8 minutes until spaghetti is tender. Add salt and pepper to taste. Serve with cheese if desired.
