Split Pea Soup with Tempeh Bacon and Chipotle Cream

This is a hearty, feel good soup, perfect for winter.

Because I didn't have Chipotle on hand, I just used plain Cashew Cream. It made it thick, rich and creamy. I'm learning to move forward and improvise when I don't have all the ingredients on hand. This recipe is from The Conscious Cook cookbook that was featured on Oprah last year. Enjoy!

Split Pea Soup: The Conscious Cook cookbook: Tal Ronnen

Sea Salt

4 T. Earth Balance

2 shallots, minced

1 large carrot, coarsely chopped

3 cloves garlic, minced

1 t. chopped fresh rosemary

1 t. bay leaf

1 t. smoked paprika

5 cups vegetable stock

1 1/2 cups split peas, rinsed

ground pepper

2 t. canola oil

4 slices tempeh bacon

Chipotle Cream or Cashew Cream (recipe follows)

Place large stockpot over med. heat. Sprinkle bottom with pinch of salt and heat for 1 min.

Add the Earth Balance and stir until melted, being careful not to let it burn. This will create non stick effect.

Add shallots, leeks, carrot, and garlic and saute for 5 min. Add the rosemary, bay leaf and paprika and continue cooking for 2 min. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished with the Chipotle Cream and tempeh bacon. ( I chopped up the bacon and added into soup along with 1/4-1/2 cup regular Cashew Cream).

Chipotle Cream:

1/4 cup vegan mayo

1/2 cup thick cashew cream (recipe to follow)

1/2 canned chipotle in adobo sauce

sea salt and black pepper

juice of 1 lime

Cashew Cream: 1 cup whole raw cashews ( I used salted because I had on hand))

soak cashews over night (I only soaked a couple hours due to time)

Put cashews in blender and add water just to cover.