Split Pea & Creamed Corn Soup with Quick Risotto
Split Pea & Creamed Corn Soup:
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 ribs celery, trimmed, and finely diced
2 bay leaves
2 cloves garlic, minced
Pinch sea salt
1 to 2 teaspoons dried thyme
1 pound dried yellow or green split peas
6 cups vegetable stock
1 teaspoon liquid smoke or to taste
1-15.5 ounce can creamed corn
1/2 cup Tofutti Better Than Sour Cream
Sea salt and freshly ground black pepper to taste
Risotto (recipe follows)
Optional garnish: additional Tofutti Better Than Sour Cream, sprigs fresh thyme or parsley, croutons, nuts or seeds, etc.
Directions:
In a large skillet, heat olive oil over medium. Add onion, celery, pinch sea salt, and bay leaves. Sauté, stirring frequently, until vegetables are very soft, lowering heat if necessary.
Mix in garlic and sauté, stirring, for 30 seconds to a minute or until softened. Stir in thyme (start with 1 teaspoon and add more to taste), split peas, vegetable stock, and liquid smoke and simmer, stirring occasionally, about 20 minutes or until peas are softened. Stir in creamed corn and continue simmering with the occasional stir, for another 10 to 15 minutes or until very soft. Stir in Tofutti Better Than Sour Cream and heat through.
Season to taste with salt and pepper, thinning if desired with additional vegetable stock. Optional: turn heat to low and mash peas coarsely with a potato masher directly in skillet, being careful not to splash.
Top with risotto and serve warm, garnished as desired.
Quick Risotto:
Ingredients:
1/2 cup Tofutti Better Than Sour Cream
2 cups cooked rice or riced cauliflower
1/4 cup shredded plant-based cheese
Optional: 1/8 teaspoon garlic powder or to taste
Sea salt and freshly ground black pepper to taste
Directions:
Heat all together in a medium saucepan over low to medium-low heat, stirring frequently, until completely combined and cheese is mostly melted. Alternatively, heat in 30 second intervals in medium bowl in microwave, stirring well in between. Spread or dollop on top of soup in skillet.
*Created in collaboration with The Blooming Platter.
