Guest Blogger: Cupcakes and Kale – Curried Chana Dal Soup

22 Oct

Our newest VBU! blogger is Jess, she is the authors of Cupcakes and Kale. Jess lives up in northern ontario and writes about her vegan eats and treats. She’s just launched her own vegan bakeshop, has a wee little vegan on the way, and counts cupcakes and kale among two of her favourite things. Follow Jess on her blog, Facebook and Twitter. Please welcome Jess!

alright mother nature, i fold – i’m finally ready to give in to autumn.  and not just because the equinox told me so, or because i’ve tucked away my sandals for another year, but because i’m ready to simmer soup.

i love one pot meals and this soup was the perfect lunch.  and then dinner.  and then next days lunch.

if i can help myself, next time i’ll try to freeze a few portions as i begin to stock my freezer with quick post-babe meals.

curried chana dal soup inspired by this recipe from 101 cookbooks

2 cups yellow split peas {chana dal}

7 cups water

2 tbsp fresh ginger, minced

3 tbsp extra virgin olive oil

1 small cooking onion, diced

3 green onions, diced

1 1/2 tsp turmeric

1 tsp cumin

1 tsp corriander

1/2 tsp amchur powder {optional}

3 tsp sea salt

1 large carrot, chopped

3 tbsp tomato paste

1 can coconut milk

2 cups kale, stems removed & thinly sliced

start by rinsing the split peas under cold water, then place them in a large pot along with 7 cups of fresh water and bring it to a boil.  add the ginger, cover, and reduce to simmer for 25-30 minutes.  in a small frying pan, saute the onion in the olive oil until starting to brown.  then add in the spices and stir to cook through.  scrape this into the pot along with the carrots, tomato paste and coconut milk and stir well.  allow the soup to return to a simmer for another 15-20 minutes, then fold in the kale and serve.

thin the soup with more water if you like, or keep the pot simmering to thicken it up more.  we ate up our first servings as is and then as it sat on the stove until dinner it thicken to a wicked stew-like curry which we enjoyed over some short grain brown rice.  so hearty and wholesome and warming.


on another note, i’m a little sad to say that i won’t be participating in vegan mofo this year.  i loved it last year and had so much fun getting creative in my kitchen and also keeping up with everyone else’s kitchen antics.  this year is proving to be a little bit busier for me and i don’t think i’ve got it in me.  but i do hope to keep up with all of you who are going to mofo!

i’ll be keepin’ an eye out for one pot meals too…


4 Responses to “Guest Blogger: Cupcakes and Kale – Curried Chana Dal Soup”

  1. anakarfunkel October 22, 2012 at 9:53 am #

    Reblogged this on Anaseverinas blog und kommentierte:
    Ein leckeres veganes Rezept!von einem tollen vegan blog

  2. An Unrefined Vegan October 22, 2012 at 10:45 am #

    What a beautiful soup!!

  3. Amanda October 22, 2012 at 9:55 pm #

    I love this blog!! Cupcakes and Kale is one of my favorite 🙂

  4. Herbifit October 23, 2012 at 4:10 am #

    That looks really lovely – looking forward to giving it a go. This is my favourite chickpea and lentil recipe
    Real autumn comfort food

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