Split Pea Soup With Tempeh Bacon And Chipotle Cream - cooking recipe

Ingredients

sea salt
4 tablespoons healthy margarine (Smart Balance or Earth Balance)
2 shallots, minced (or red onion)
2 leeks, thinly sliced
1 large carrot, coarsely chopped
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 bay leaf
1 teaspoon smoked paprika
5 cups vegetable broth (or faux chicken stock)
1 1/2 cups split peas, rinsed
fresh ground black pepper
2 teaspoons canola oil
4 slices tempeh bacon (Smoky Tempeh Bacon)
Chipotle Cream
1/4 cup vegan mayonnaise (or use regular)
1/2 cup thick cashew cream (Cashew Cream(Regular and Thick) or use storebought)
1/2 chipotle chile in adobo
sea salt
fresh ground black pepper
1 lime, juice of

Preparation

Put a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
Add the shallots, leeks, carrot, and garlic and saute for 5 minutes.
Add the rosemary, bay leaf, and paprika and cook another 2 minutes.
Add the stock and split peas and season with salt and pepper to taste. Bring to a boil and reduce the heat and simmer uncovered for about 1 hour.
Meanwhile, heat the oil in a small skillet over medium high heat. Add the tempeh bacon and fry on both sides until crisp. Cool and coarsley crumble. Serve the soup with the chipotle cream and tempeh bacon. Enjoy!
Chipotle Cream:.
Place all the ingredients in a food processor and blend until well mixed.