This recipe has a double dose of pea goodness, with sprouted peas and pea sprouts. Yes, they’re different things. I really enjoy this fresh and healthy twist on pea soup, mixed with an Asian porridge. It’s very filling, full of vitamins, antioxidants, protein and minerals.
If you’re not sure how to sprout your own peas, here’s a post I wrote about How To Sprout Peas. You can look up online how to do it from many online sources. But in short: Sprouted peas are dried peas that have been soaked and sprouted in darkness so that they have small roots sticking out of them. The process changes the nutritional value of the peas and makes them easier on your digestive system. Basically, if beans make you toot, you should be sprouting them.
Pea Sprouts are the larger shoots that start to produce leaves, opposed to the pea itself, like alfalfa sprouts or mustard cress.
- Half a cup of broken jasmine rice
- A cup of dried organic peas (sprouted in advance)
- Fresh pea sprouts (If you can’t get these, you can use mustard cress, water cress or even alfalfa sprouts.)
- Half a chopped onion or dried onion flakes
- Small piece of finally chopped ginger
- Avocado Oil
- 2 cloves of finally chopped garlic or garlic powder
- Sesame Oil
- Soy Sauce
- In a large saucepan, gently saute the garlic, onions and ginger in avocado oil, adding salt and pepper to taste. When browned, fill the saucepan with water.
- Add the rice to the pan and bring to a boil. Then simmer for an hour, topping up the water as needed to keep the porridge from drying out. You can cover the saucepan if you leave about an inch or so open to vent the pan, to prevent it from boiling over.
- After the rice has turned into porridge, add the sprouted peas and continue to simmer. I like to keep the sprouted peas crunchy, so about 5-10 mins cook time for the peas works for me. If you’d prefer softer peas, add them earlier and cook them through for about 30-45 mins. It will also make your soup greener.
- Continue to add water as needed to keep the mixture at a soup consistency.
- Once you’ve cooked the peas to your preference, you’re ready to serve.
- But before taking the soup off heat, add a few large handfuls of pea sprouts and mix in. I like to serve immediately like this, so that the pea sprouts heat up but haven’t lost their raw, fresh crunchiness too much.
- Garnish with more raw pea sprouts and drizzle sesame oil and soy sauce to taste.
- A non-vegan addition for vegetarians is to add a couple of organic eggs a couple of minutes before you take the soup off the heat. Stir the eggs into the soup for a creamy, thick consistency.