YELLOW POTATO SOUP
from The Complete Plant-Based Diet by JL Fields
PREP TIME: 10 minutes | COOK TIME: 25 minutes | SERVES: 4 | Gluten-free, Nut-free, Soy-free | One-pot
Break out those yellow split peas we used for the Yellow Dal Collard Wraps, because they are the “cream” and the protein in this healthy, rich potato soup. Why yellow? We eat with our eyes first, so the trick to creating plant-based versions of traditionally nonvegan dishes is to mimic their texture and appearance. I grew up with a very creamy, buttery, yellow potato soup, and here we get that texture and color from plants and spices, not butter.
- 3 cups cubed potatoes (any kind)
- 1 cup diced onion
- 1 cup chopped carrots
- ½ teaspoon chipotle chile powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt, or 1 teaspoon Spicy Umami Blend
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 2 cups diced Anjou pear
- ½ cup dried yellow split peas
- 4 cups Vegetable Broth
- ½ teaspoon freshly ground black pepper
- In a large saucepan, combine the potatoes, onion, carrots, chipotle powder, cinnamon, salt, turmeric, and cayenne and dry sauté over medium-high heat for 5 minutes.
- Add the pear, split peas, and broth and bring to a boil. Lower the heat to medium-low, cover, and simmer until the split peas are tender, 15 to 20 minutes.
- Serve garnished with the black pepper.
INGREDIENT TIP: You want a very firm pear for this soup, which is why I specifically call for the Anjou variety. Asian pears are fairly firm and work great, too.
PER SERVING (2 CUPS): Calories: 252; Saturated Fat: 0g; Total Fat: 1g; Protein: 9g; Total Carbs: 55g; Fiber: 13g; Sodium: 181mg