March 1, 2010

okara split-pea soup

Honestly, you can just take your favorite split-pea soup recipe and sneak in some okara. You might have to amp up the seasonings a bit to make up for any dilution in flavor caused by the addition of okara. But for the record, here is the recipe that I came up with.

Also, split-pea soup goes great with corn muffins!

split-pea soup

Put the following ingredients into a large pot:
1 pound dried split peas (yellow, green, or a combination)
10 cups vegetable broth
3 carrots, finely chopped
1 small parsnip, peeled and finely chopped
3 celery ribs, sliced
1 small Yukon Gold potato (about 10 oz.), peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried thyme
1/2 cup okara

Bring to a boil, lower the heat, cover the pot, and simmer for at least two hours, or until peas and other ingredients are soft. (It might take more or less time, depending on how old the split peas are.) Once the texture is to your liking, add
salt and pepper, to taste
1/2 Tablespoon curry powder (more or less, according to taste)

When the seasonings are to your liking, the soup is ready to serve (after removing the bay leaf, of course). If desired, garnish with
fresh chopped cilantro

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