Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact [email protected]
Oil-free, soy-free, wheat-free
This slight variation on traditional split pea soup packs a super
antioxidant punch with the yellow turmeric, green collards, and orange yams.
Servings: 6 to 8
Ingredients:
2 tablespoons water, for sautéing
2 yellow onions, coarsely chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 ½ to 2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground mustard
½ teaspoon turmeric
1 medium or 2 small garnet or jewel yams, peeled and cut into 1-inch cubes
1 medium carrot, diced (peeling optional)
8 cups vegetable stock (homemade or store-bought)
3 cups dried yellow split peas, picked over and rinsed
1 bunch collard greens, chopped into bite-size pieces
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
Preparation:
Serving Suggestions and Variations:
Use any leafy green such as kale or chard, in place of the collard
To freeze, let the soup cool completely before adding to a freezer-safe
container
Puree 2 cups of the cooked soup before adding the greens and return it to
the soup to add even more thickness. Add the greens and continue with the
recipe.