Vegetable Soup, Redefined

I love the harvest season. It's so refreshing to be able to finally have access to fresh, delicious, local produce! This morning I headed down to the farmers' market, my usual Saturday routine, and loaded up on organic strawberries, the first of the local plums (both Japanese and Green Globe), and a myriad of vegetables. Since my garden is winding down, I am now free to indulge in some of the other items grown locally. One of my favorite late summer soups is a flavorful combination of yellow split peas, summer squash, coconut milk, heirloom tomatoes, and lots of spices. My husband even enjoys it, even though a year ago he finally informed me that he really doesn't care for summer squash (I like it even more than zucchini, prepared all ways, and I may have overloaded him at one point). Because the soup is pureed, most people can't really identify what, exactly, is in it...they just know it tastes good!

Summer Squash and Yellow Split Pea Soup (adapted from the San Francisco Chronicle Cookbook, original recipe by Ayla Algar)

3/4 cup dry yellow split peas
1 tsp turmeric
3 thin slices fresh ginger
2-3 cups water
1 large onion, chopped
2 garlic cloves, minced
2 tbsp butter
1 1/2 tsp ground cumin
2 tsp ground coriander
3/4 tsp ground mustard seed
a few twists of freshly ground pepper (1/3 tsp)
2 large tomatoes, chopped
1 lb yellow summer squash, cut into cubes
1/2 cup chopped cilantro, plus more for garnish
4 cups chicken or vegetable broth
3/4 cup coconut milk*
salt, to taste

Place the split peas, 1/2 tsp turmeric, and the ginger in a saucepan. Bring to a boil, reduce heat, and simmer about 30 minutes, or until the peas are softened.

Cook the onion and garlic in the butter in a stockpot. Stir in the remaining spices, including the remaining 1/2 tsp turmeric, and cook 30 seconds. Add the tomatoes, squash, and cilantro; cook 15 minutes.

If you like a lot of ginger, leave the slices in, otherwise, remove them, and add the peas (and water) to the stockpot. Stir in the broth and simmer, covered, until tender, 30 minutes.

Cool the soup slightly and puree in a blender. Return to the pot and stir in the coconut milk and salt; heat through. serve, garnishing with additional cilantro, if desired.

*Just about every brand of canned coconut milk is lined with an epoxy material, which contains BPA. Instead of giving up this yummy ingredient, look for Native Forest; their canned products don't contain BPA! (Locally, Thunderbird carries it in the natural foods section.) If you can't find it, you may substitute cream...but while you'll have good texture, you won't have that same flavor.