When I came to Canada couple of decades ago being a ‘Vegetarian’ was not only challenging but also warranted funny stares full of disbelief and comments like, but you eat SEAFOOD right!!! shrimp and fish eh? At least chicken haa?
Well we have come a long way since then, being vegetarian is not only ‘in’ but also a very healthy and a humane lifestyle choice. A step up from being vegetarian is being VEGAN, a much stricter but popular practice (where all food products of animal origin are excluded) recognized and accommodated by restaurants, hospitals and schools.
Well coming back to the story behind today’s recipe I remember going to a food court in a popular mall in my 1st month here and I saw yellow pea soup being sold in one of the restaurants and the server confirmed that it did not have any chicken stock or beef stock. Well I was happy to know that it was vegetarian,alas the joy was short lived, I felt the taste a bit off with the first spoon, the soup had crunchy bits which were “bacon”!!! Needless to say I was very upset at the ignorance of the server.
I am much wiser now to say the least, and I bring this pure, simple, fresh, healthy antioxidant, protein and fiber rich delicious soup in memory of the earlier “not so vegetarian Canadian Pea soup”
In this soup of I have incorporated beautiful different coloured vegetables from the farmers market, golden heirloom tomatoes, golden and purple beans, golden zucchini squash, bright red rhubarb and off course sorrel, mint and garlicscapes from my vegetable garden. Hope you will enjoy making it as much as I have enjoyed making it and my family enjoyed eating it.
- 1 cup Canadian yellow peas soaked for 6-8 hours and cooked in pressure cooker or a pot till soft.
- 1 cup purple and golden fresh beans chopped
- 1 yellow or red pepper finely chopped
- 1 yellow zucchini squash washed and chopped fine
- 1 stalk of rhubarb finely chopped ( fibrous skin removed )
- 2 pcs. tender garlic scapes finely chopped or 2 cloves of garlic finely chopped
- 2 golden tomatoes pureed ( or red tomatoes )
- 1/2 cup finely chopped mint
- 1 cup finely chopped Sorrel ( optional)
- 2 tbsp. ghee or extra virgin olive oil
- 1/2 tsp.cayenne pepper ( optional )
- 1/2 tsp.black pepper
- salt to taste
- 2 cups of water
- Heat the ghee in a heavy bottom pan and add all the vegetables except mint, rhubarb and tomato puree.
- Saute’ for a few minutes.
- Add 1/2 cup water and let it cook for another 10 minutes on medium heat till beans and other vegetables are soft.
- Now add rhubarb and tomato puree and sorrel and let cook for another 5-7 minutes.
- Add the boiled peas with the thick creamy liquid it was cooked in ( these peas are very starchy so it will thicken rest of the soup ), most of the mint leaves leaving some for garnish, salt, black pepper and cayenne pepper.
- Let it all come to boil and turn off the heat
- Garnish with remaining mint leaves.drizzle with remaining oil and serve.