5/16 Happy Meatless Monday & Golden Sun Soup
Photo By: S. Duquet
This weekend we had the most wonderful time at a huge outdoor market. We found gorgeous produce, local foods and a new-to-us treasure, yellow-eyed peas. They are as beautiful and unique looking as their black counterparts but appear to have been touched by gold. I had never seen these before and was very intrigued. We brought them home with the intentions of making up a new soup.
As is always the case during Spring in Michigan…this past week it was 30 degrees with a frost alert, followed by two days in the upper 70’s, followed by yesterday, which was chilling to the bone with rain coming down in buckets. My mind was still basking in the first 70 degree days in seven months while the chill of the day had permanently settled into my bones. What I needed was a transition soup. Hearty enough to be a winter soup with a sunny enough disposition to be a Spring or Summer soup. This was a job for the yellow eyed peas. With their sunny glow, they were sure to bring warmth to the day.
Photo By: S. Duquet
Golden Sun Soup
By: S. Boulton
Ingredients:
9 C water
2 C yellow-eyed peas (soaked overnight, rinsed and drained)
2 C yellow split peas (rinsed and drained)
1 C chopped carrots
1 C chopped celery
2 roasted poblanos, peeled and seeded
2 roasted cobs of corn, kernels removed
1 finely chopped shallot
juice of 1 lemon
4 Tbsp liquid aminos
1 Tbsp apple cider vinegar
2 tsp garlic powder
1 tsp thyme
6-9 drops of liquid smoke (optional)
Make it Happen:
Put water in a large stock pot and bring to a boil. Add the peas and split peas, bring back to a boil and simmer. Add carrots, celery, shallot, liquid aminos, vinegar, garlic and thyme. Heat up grill or prepare broiler to roast the poblano peppers and corn. Cut the kernels off the cob after roasting and toss in soup. After roasting the pepper, put them under running cold water to easily peel the skin off . Seed and then chop before adding to soup. Simmer soup for at least one full hour to 2 hours, stirring occasionally. Add the liquid smoke (optional) and lemon juice about 15 minutes before serving.
This soothing soup will warm your body and win your heart with its creaminess and abundant flavors. The roasted corn adds a slight sweetness that is complemented by the smoky undertone of the Poblano. The golden and yellow color made me feel happy and sunny like a dose of vitamin D.
Photo By: S. Duquet
After a super long day of work I sat on the couch with Chloe and a biggie bowl of soup, allowing the joy of the moment and the food to warm my bones. Simple pleasures brought to you by soup. Love it.
Kale Trail Update
Our long run was this weekend and I was a bit scared/excited. It was three miles, the longest we have run so far while training. Don’t think, just run. I was enjoying being outside moving my body so much that I forgot to panic. When I remembered that I should be panicking, my breathing became erratic. I did what Coach Kelly told me to do in such a situation and it really worked. The next thing I knew I was swigging a coconut water and stretching my calves. This is is so much fun so far.
Have a delicious and sunny day.
Tags: compassionate eating, dairy free, going veg, Golden Sun Soup, Meatless Monday, Meatless Monday recipe, plant based diet, the Kale Trail, trying vegan, trying vegetarian, vegan, vegan bean soup, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan soup, vegan soup recipe, vegan transition, vegan wannabe, vegetarian bean soup, vegetarian transition, yellow eyed peas, yellow split peas
