Animal Place

Editor’s note: Bonus, with new roasted potatoes (because it wouldn’t really fit nicely in the title)!

Rhubarb is in season in Northern California! I know what you’re thinking…strawberry-rhubarb cobbler! We’re growing strawbs at the Animal Place vegan micro-farm, but, alas, they won’t be ready for harvest until summertime. Till then, why not enjoy that rhubarb tang in a savory split-pea soup? Perfect for a cool spring day.

Soup Ingredients:
2 cups green split peas
4 cups (or 6 cups) vegetable stock
¾ cups amaranth grains
2 bay leaves
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 stalks rhubarb, chopped
1 carrot, chopped
1 broccoli stalk, peeled and chopped (or 1 stalk of celery, chopped)
½ teaspoon red bell pepper powder or paprika
½ lemon, juiced
salt and pepper to taste
additional water to desired thickness

Soup base: in a pressure cooker:

Add split peas, 4 cups vegetable stock, amaranth and bay leaves to cooker. After pressure rises, lower heat to maintain high pressure for an additional 12 minutes. I find that by slightly over-cooking the peas, it eliminates the need to blend the soup. Remove from heat and remove pressure immediately with cold water. Check for desired consistency, remove bay leaves and stir.

Soup base: without a pressure cooker:
Add split peas, 6 cups vegetable stock, amaranth and bay leaves to pot. Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred. Remove bay leaves.

Veggies: cooked separately to maintain some texture…and vitamins!
While soup is cooking, heat olive oil over medium-high heat in a large pot. When oil is hot, add onion and continuously stir until browned, about 5 minutes. Add garlic, carrots, broccoli, rhubarb and roasted red pepper powder. Stir occasionally, cooking another 10-15 minutes or to desired tenderness.

Roasted Potatoes:
2 tablespoons olive oil
1 ½ lbs red new potatoes, quartered
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 450 degrees. Toss the potatoes with the olive oil, salt and pepper. Arrange cut side down on a cookie sheet. Roast until crispy, about 20 minutes. Serve on top of soup as a garnish.

Put it all together:
Add cooked veggies to pot of soup, stirring in lemon juice. Add additional water to desired consistency, along with salt and pepper to taste. Top with roasted potatoes and enjoy!

Preparation time: 10 minutes
Cooking time: 30 minutes with a pressure cooker, 2 hours with a regular pot
Servings: 4

Stephanie Dohar was IT Director for a San Francisco nonprofit before moving to Grass Valley in March to take up veganic farming.  She’s volunteered the rest of this year to expanding the 2.8-acre garden at the sanctuary into a model micro-farm for growing food kindly.