Author Notes
Lately I keep finding myself irresistibly attracted to all things red, pink and purple and craving something warm and special, this one pot meal was born – a big purplish red hot party with some of my favourite winter vegetables in a comforting bowl of steaming soup.
I realise the ingredient list is quite long and some of the ingredients may be hard to find but it is really worth the chopping because otherwise there’s really nothing to it, everything goes into one cooking pot and that’s that. Otherwise, go ahead and adapt the recipe to your needs and likings, make it your own!
Substitute suggestions: regular beetroot instead of Chioggia, red or brown rice or spelt berries instead of potatoes (make sure you soak it overnight first), omit or replace pink pepper and juniper berries with other spices such as coriander seeds, nutmeg, chilli flakes.. if you can’t find kale, use more red cabbage. —sil entre jardins
Ingredients
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1
big red onion
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2 tablespoons
fresh ginger, finely minced
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2
bay leaves
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3
medium/small beets (Chioggia, red) peeled and quartered or cubed
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3
small carrots, unpeeled, cut in chunky sticks
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8
small potatoes (red, purple), unpeeled, cubed
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1 sprig
rosemary
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5 sprigs
thyme
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1 bunch
sage
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6
sundried tomatoes halves, cut in strips
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1 tablespoon
pink peppercorns
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1 teaspoon
juniper berries
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5
whole cloves
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1 teaspoon
sea salt
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1/2
small red cabbage
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4
small purple kale leaves, shredded + stems removed and finely chopped
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1 liter
filtered water
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2 tablespoons
tamari
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2 cups
cooked yellow split peas, divided
Directions
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In a heavy bottomed soup pot over medium heat lightly sauté onions and ginger with olive oil.
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Add bay leaves, beets, carrots and red potatoes, cover and let cook 5 minutes without stirring, add purple potatoes, herbs, dried tomatoes, spices and salt, stir everything together, cover and cook another 5 minutes until fragrant and slightly caramelised.
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In the meantime, blend half the water with 2/3 cup of split peas, until smooth. Add this to the soup, along with cabbage, kale, tamari and rest of the water. Bring to a boil and let simmer on low heat around 25 minutes, or until the vegetables are tender. Taste and adjust seasonings accordingly.
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When the soup is almost ready, add split peas (reserve 1 TBsp to serve if desired) stir and remove from heat and let sit for a few minutes before serving.
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Serve with a sprinkle of split peas, freshly cracked pepper and minced coriander.
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