I'm finally posting this recipe (which some people have been requesting for quite some time). This recipe I created is all vegan and organic. It has a thick and hearty consistency and is very healthy, yummy and good for you. My husband describes it as "rustic yummyness" and is one of his favorte comfort foods. Which is why I had to include the word "yummy" in the name. It's definitely one of those soups that are perfect for those Winter days. And considering we're already into Spring, I'd better get this out for those still wanting to make it (before it gets too hot). Good thing the nights are still chilly enough for soup. But my husband, Dalmacio wanted to add that he thinks this soup is good anytime of the year! As he puts it, "Comfort food is comfort food!" :o)
So for all those patiently waiting and for those who have yet to hear about it, I'd like to introduce to you my:
SWEEEET YUMMY YAM SOUP
(accompanied with Bread and Rosemary Garlic Butter)
Yield: Makes about 8 cups - approx 6-8 servings
2 1/2 lbs of Yams
1 Cup of Split Peas
1 Large Chopped Onion
3 Cloves of Minced Garlic
3 Sprigs of fresh Rosemary
2 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Bragg's Liquid Aminos
Black Pepper and Salt to taste
5 Cups of Rice Milk (Soy milk or Almond Milk can be used also)
Vegan Sour Cream or Soy Yogurt
2 Tbls of Chopped Chives
Rosemary Garlic Butter:
1 Cup of Vegan Earth Balance Butter
2 Clove of minced garlic
1 Sprig of fresh Rosemary
Loaf of French bread or even Focaccia bread is yummy with this soup.
Cook the split peas in water for about 40-50 minutes or until tender. It's also best to soak the split peas overnight. While the split peas are simmering, cut the yams in big cubes. Chop the onion and garlic (put aside about 2 Tbls of garlic for the Rosemary Garlic spread). Pull the Rosemary off of 3 sprigs. Add the ingredients to a casserole dish and preheat the oven at 425 degrees. Mix in 2 tablespoons of the olive oil and 1 tablespoon of Bragg's Liquid Aminos along with the rest of the ingredients until all is mixed together well. For those unfamiliar with Bragg's - this is a healthy, wheat-free non-GMO alternative to soy sauce. Cook in the oven for approximately 30-45 minutes or until tender.
While both the split peas and yam mixture are cooking, prepare the Rosemary Garlic butter. Pull the rosemary off of one sprig and cut into small pieces. Take the left over minced garlic (2 tablespoons) and mix well with the Vegan Earth Balance butter and put aside.
Once the split peas and yam mixture are cooked, take some of the peas and some of the yam mixture and put into a blender (all of the ingredients might not fit in your blender so you may have to do a couple of rounds to this step). Add 1-2 cups of rice milk and blend until smooth. Pour into an empty pot. Then take the rest of the peas and yam mixture and 1-2 cups more of rice milk and blend until smooth. Pour the mixture into the pot. Add the rest of the rice milk to create the consistency of thickness or thinness to the soup that you desire. Add pepper and salt to taste.
Wrap the bread in foil and put in the oven to warm for about 5-10 minutes (depending on how crispy you like you're bread). Cut the bread into slices and smother the yummy Rosemary Garlic butter on top.
Serve the soup in bowls. Top it with a dollop of vegan sour cream or soy yogurt and sprinkle some chives on top. Add the bread to the side and you've got yourself a yummy, fuzzy warm dinner!
Of course the best ingredients are organic, local ingredients. We like to shop at our local Sherman Oaks Farmer's Market on Tuesday evenings. Not only do you get organic produce without all the icky pesticides but you're also supporting the local farms, as well as local companies, such as soy candles, clothes made from organic wool and organic Korean tofu bbq, just to name a few of the pluses with shopping at Farmer's Markets. Which by the way ties in very well with my theme of things that are made with Eco Love! We definitely look forward to these nights as fun, family time (especially now that the sun is out later and the days are becoming warmer). Last week, because I couldn't find any yams, I went with sweet potatoes instead. Although the soup was still yummy, it was a little too sweet for my taste. It also didn't have that nice, rustic orange/gold look or taste to it. Plus, if it's made with sweet potato then it would have to be called Sweet Yummy Potato Soup and well to tell you the truth, it just doesn't have as good of a ring like Sweeeet Yummy Yam Soup does! :o)
I thought I'd add a picture of the soup I made last week with the sweet potato so you can see the difference between the 2 colors of the soup (the one pic posted earlier is with the yams). Plus I served the soup on one of my favorite soup bowls so thought "Heck! Why not show this pic".
So I hope you enjoy my Sweeeet Yummy Yam soup! There will be plenty more recipes that I'd like to share in the future...especially now that my diet isn't as restricted anymore because this mama loves to create in the kitchen! God I love food! And it doesn't get any better than organic, healthy food that's for sure! Bon Appetit!