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It’s getting to be comfort food time of year again, and every autumn I try to find a few new recipes to add to my collection of staple dishes. Soup is great: you can make a huge pot, freeze some, pop it in a jar or thermos for lunch, top it with cheese for a protein boost, and serve it with a range of bread/flatbread/crackers.
This vegan, gluten free potato soup recipe is from Oh She Glows. I love the mix of spices and the split peas add protein.
Yield: 3 servings
2 tsp coconut oil (or other oil)
3 garlic cloves, minced
1 tsp yellow mustard seeds (optional, but recommended)
1 small onion, diced
3 celery stalks, diced
4 cups diced potato (about 1.4 pounds)
1 cup uncooked green split peas, rinsed
5 cups vegetable broth
3/4 tsp smoked paprika, or to taste
1 tsp dried oregano
1/2 tsp dried thyme
1/8-1/4 cayenne pepper, to taste
1/2 tsp chili powder
fine grain sea salt and black pepper, to to taste
Fresh parsley, for garnish (optional)
1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.
2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.
Share your favourite autumn recipe in the comments!