I love soup. I also love curry.
So, one of my co-workers subscribes to about five different magazines. She brings them to work and leaves them in the lunch room with a few of those trashy celebrity magazines that someone else likes to read. What's my point? Well, since the mega-corporation that I work for decided that a subscription to the newspaper is an extravagant expense for our office, I end up reading a lot of home and garden magazines on my lunch breaks. In the Jan/Feb issue of Country Home, I came across this recipe for Curried Split-pea Soup. I was so excited to find a recipe in a main stream magazine that was already vegan! We tried it a week ago at my mom's house and it was a big hit. I changed things up a little because I don't follow directions well. I have a problem with authority. But that's OK. Baking is a science; measurements and method are important. Cooking, on the other hand, is an art. So be creative!
Here is a comparative list of ingredients called for in the recipe and my substitutions. (Follow the cooking instructions found in the recipe.)
2 14oz cans vegetable broth/32oz vegetable broth (Imagine aseptic package)
1 14 oz can unsweetened coconut milk/SAME
2 1/3 C dry split peas/SAME
1 bay leaf/2 T dried sweet basil
2 medium sweet potatoes/SAME
1 LB shiitake mushrooms/1 LB cremini mushrooms
1 medium red sweet pepper/SAME
3 green onions/SAME
1 T soy sauce/omitted
2 t curry powder (add more to taste)/SAME
1/4 t crushed red pepper/1 bulb fresh roasted garlic
1/4 C fresh basil/1/4 C fresh cilantro