Episode two of Don’t Watch Me Cook is live!
This recipe includes extra notes that divert from how I did it in the episode, but that’s part of the experience of cooking. After every dish you make, you’ll have ideas of how it could be better. Write those down and keep them in mind for next time!
Split Pea Soup inspired by Monggo Bean soup
2 cups of split green peas
6 cups of chicken broth (I used 1 box and 2 cups water)
1 tablespoon of ginger (Ginger paste is an appropriate substitute, you’ll want to use quite a bit)
13.5 oz (1 can) of coconut milk
1 medium white onion
2 or more! cloves of garlic
Additions:
1/2 pound of bacon (optional)
Collard Greens (Optional)
Pour chicken broth and water into a pot, bring to a low boil
Add split green peas to the boiling liquid
Cover and let cook
Fry bacon in a pan, aiming for well-cooked or crispy
Dice onions and garlic, grate ginger.
Lower heat to 3 or so and add onions, and garlic and ginger until soft and fragrant, about 3 minutes
This is a good place to add additional seasonings
Remove bacon, dice.
Add bacon and onions to soup
Prepare collard greens: Separate leaves from stalks, discard stalks.
Dice collard greens
(Quick method: Roll up leaves lengthwise, cut lengthwise. Roll leaves 90 degrees and cut lengthwise again. Turn leaves horizontal and slice evenly)
Add to soup
Let the soup simmer until stirring causes peas to break apart
Just before serving, stir in the coconut milk.
Post-Recipe notes:
In the episode, I mentioned adding chili powder and nutritional yeast to the soup– as I said, this will affect the color, but also add a lot of good flavor. If you’re not using bacon– or just like a lot of salt– add salt. Black pepper is a great addition as well. When eating this through the week, I found that dicing up one thai bird chili per serving added some much-welcomed heat. Experiment with your own seasoning additions!
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