Vegan Pea and ‘Ham’ Soup
Cook time: 1 hour
This soup is a vegan version of your favourite childhood ‘Pea and Ham’ soup. Smoked paprika and ‘bacon flavoured’ tofu are used to give this soup a hearty smoky flavour, instead of using the original ham hocks. This thick, smoky and nutritious soup is ideal for warming you up on a cold winters day.
What nutrients are we talking about?
Organic tofu is a great source of plant protein and antioxidants such as phytoestrogens. Phytoestrogens are plant-derived compounds that have been shown to be extremely beneficial in promoting health and preventing disease, when consumed in moderate amounts.
Peas are a rich source of vitamins and minerals including vitamin C, vitamin K, fibre, folate and B vitamins. Research has shown that green peas’ support blood sugar regulation and promote heart health. They are also full of antioxidants and anti-inflammatory nutrients, making them a wonderful health-supporting food.
For the soup:
- 1 tbsp of olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 potato, chopped into cubes
- 150g dried OWN split peas
- 150g frozen organic green peas
- 1L of vegetable stock
- 1-2 tbsp of Simply Organic smoked paprika (for the smoky ‘ham’ flavour. Adjust amount according to personal preference)
- ¼ tsp of salt & pepper
For the baked tofu:
- 1 block of Earnest Bean Tofu Smoked
- 1 tbsp Simply Organic smoked paprika
- ½ tsp Simply Organic garlic powder
- ½ tsp of Simply Organic onion powder
- 1 tbsp Chef’s Choice organic maple syrup
- 1 tbsp tamari
Optional ingredients for serving:
- Fresh bread (gluten-free if necessary)
- Blanched peas
- Vegan cream
- Olive oil
- Fresh herbs
- Salt & pepper
- Peel and dice potato.
- In a large saucepan heat the olive oil, then add the onion and garlic and gently fry until fragrant, stirring occasionally. Add the diced potato and dried split peas to the saucepan followed by the vegetable stock. Simmer until tender (about 45 mins).
- While the soup is simmering, prepare the tofu by pressing it with paper towel to remove all the excess liquid, and then cut it into cubes around 2-3cm in size and place in a bowl. Preheat the oven to 180 degrees celsius. In a bowl, mix together all the spices and sauces for the baked tofu. Add in the tofu and marinade for 5 minutes. Spread out the marinated tofu evenly on a baking tray lined with baking paper. Bake for around 20 minutes until its golden and slightly crispy on the outside.
- Once the dried peas and potatoes have been simmering for 45 mins and are tender, add in the frozen peas and simmer for a further 1-2 mins, followed by the smoked paprika and the salt and pepper.
- Remove from the heat and add the soup to a blender and blend until smooth.
- Pour the soup into 4 bowls and top with blanched peas, the baked tofu, cream, fresh herbs, salt and pepper and a drizzle of olive oil.
- Serve with fresh bread.
Tip: To make blanched peas: In a small pot, heat 3 cups of water. When boiling, add a handful of peas, let it cook for a minute, then remove the peas from the boiling water with a slotted spoon and immediately place in a bowl with iced water. Let it cool down for about 5 minutes, then drain and serve.
Recipe by: Maddie Bingham