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Themes of the times are simplicity, economy, moving away from meat and dairy, and of course, ever importantly, deliciousness and health.

These past days I’ve made minor changes to my usual methods of soup-making, using vegetables and green split peas and yellow split peas respectively, in more or less equal measure – rather than giving the throne to one or the other. The result has been very smooth and creamy vegan vegetable soups with basic and local ingredients.  I’ve used no dairy,  and no potato or rice, so these soups are therefore lower and slower carb. They move beyond their familiar cousins –a Split Pea Soup with carrots and onion, thyme, maybe bay, perhaps ham or bacon — a Cream of Carrot as a thinned root vegetable potage with the variation you choose– to announce not a superiority but a difference, and an assuredly vegetarian one that doesn’t lack heartiness.  Try this approach for ease.

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