Thursday, March 4, 2010

VWAV: Curried Split Pea Soup 2, served with roasted vegetables and melba toast

1.3.10 vwav split pea soup

I've made this before, and it is the only thing I've made from Vegan With a Vengeance the popular vegan cookbook that is ubiquitous in the vegan food blogosphere and beyond. I actually may have made a few other recipes, but this is the only one I always have the ingredients for by default and it is SO EASY to make, I keep going back to it.

This time around, I served it with roasted vegetables that I tossed and marinated in olive oil and balsamic vinegar. The vegetables I used: red, yellow, and green bell peppers; zucchini and yellow squash. I cut all the veggies into as Placed on cookie sheet and roasted in oven until tender then placed under broiler to get some of that charred roasted flavor.

I garnished the soup with shredded carrot, which is how it is recommended to serve in the cookbook. I highly recommend this because it gives a great added texture and flavor layer to the soup. I also served with pieces of melba toast, which I am always in love with because they are miniature in size and adorable.

A second photo, this time of the whole plate. (I LOVE the lighting I was able to get for this photo. I've found it is still hard for me to get decent lighting for most of my photos, but I'm working on a makeshift lightbox for the future.)

vwav curried split pea soup with grilled veg and sourdough bread

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