This soup falls into the category of one that we liked and will probably make again but we won't get too excited about it. It is pea soup, after all. And on top of that, it's just soup, and I'm sure I've mentioned before that I'm not a soup person.
With that said, it was good enough for me to eat it as leftovers twice after the main event, which for soup, says a lot. And it was really colorful and festive, too.
The flavor was less "pea-like" than usual, which to me is a good thing. It had a nice depth of flavor and was just the right thickness. I actually cheated a bit on that front by using an immersion blender the blend up about half the soup to make it creamier.
The herbs were probably one of the best things about the soup, besides the fact that it was really healthy. Not being good at identifying flavors from herbs, I can't put my finger on which one (or ones) really stood out. Nor am I good at describing the flavors, but it was one of those spicy spice flavors (the ones I think of as fall spices, such as cinnamon and allspice). It was probably the coriander. In any case, chalk one up for the herbs.
Price-wise, this was probably in the $8-$10 range, but it was extremely plentiful, so per serving it was probably one of the cheapest dishes of the book so far. On the plus side, it was also easy to make and clean up.
This recipe is on page 141 of Veganomicon.
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