Martin had prepared an enormous pot of vegan soup that filled the kitchen with the rich smell of spices. I'll be honest, when I saw the soup contained cauliflower**, I took the first bowl simply because I was hungry and wanted to be polite. I devoured the second bowl because it was so delicious. The third bowl I savored, attempting to work out the ingredients. I asked Martin for the recipe, and he eventually provided one in the kind of short hand used by those of us how cook often, and improvise regularly.
In an effort to share this wonderful soup with a wider audience I've taken the liberty of filling in some details and adding some measurements for those of my readers who are more comfortable with recipes that are more procedural. Feel free to embellish and experiment with the ingredients, I think it would very much be in the spirit of what Martin has created. Personally, I think the addition of Portuguese Sausage would be very nice, but then it wouldn't be Vegan, and it might be less in the spirit of Martin's work.
- 3 potatoes
- half a head of cauliflower
- 2 carrots
- 3 celery stalks
- 1 onion
- 6 cloves of garlic
- 2 cups of wine
- 4 Tblspn of olive oil
- .33 cup of nutritional yeast
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 can of diced tomato
- 2 cups of yellow split peas
- Water (or stock) to level of desired soup
Chop up your celery, carrots and onions into a small dice. Congratulations, you just made Mirepoix. Now you're cooking like a fancy French lad.
|Saute in lipid of choice|
|Cauliflower; after dismemberment|
|White on white bowl. Not a great color mix.|
Here's where we start to really develop the flavor of this soup. Wine. Delicious yummy wine. Notice that I've spared no expense and chosen a wine in a box. The kind of wine you use is somewhat immaterial. You'll want a white wine for this soup, preferably something dry. I've selected the Chardonnay carton. You wouldn't want to use a wine you wouldn't drink, but it doesn't have to be a very good wine, as we'll be evaporating most of it off.
|The Bandit. A juice box for adults. It doesn't come with a straw.|
|Reducing the wine. I dare you to not huff the fumes.|
|Our spices and additions|
There are no more pictures. Sorry. I drank the rest of that box of wine and forgot to take more. Fortunately, this part is dead easy, and doesn't really need pictures.
Bring the peas to a boil, and reduce to a simmer. Cook until the peas are just done. How long this takes all depends on the peas. If the peas are old, it will take longer. Figure about 45 minutes to an hour on simmer.
Once the peas are satisfactory, add in the cauliflower, potatoes and tomatoes, return to a simmer and cook until the potatoes are tender but not falling apart. Add more liquid if necessary. Taste before you serve and add more salt or curry powder to taste.
Congratulations. You just made a pot of soup that could serve a squadron of teenagers, is packed with nutrition, very possibly is Vegan depending on your additions and choices, and it probably cost less than $10 to make.
*Last October, not really very recent.
**I am not a friend of cauliflower.