I have always loved pea soup. It can be so filling and nourishing. With 14g fibre and 15g protein per bowl, it really packs quite the nutritional punch. My organic vegetable stock provides a great flavour base. This recipe makes about 6 bowls so you can have it all week long.
1.5 L vegetable stock
2 cups dried green split peas (you can use yellow)
2 chopped cloves of garlic
2 carrots chopped
one onion finely chopped
2 stalks celery, sliced thinly
1/2 teaspoon of cumin
one teaspoon sea salt
1/2 teaspoon pepper
olive oil and finely shredded spinach to garnish
Combine all the ingredients in a pot except salt and pepper and bring to a boil. Turn down and simmer for 1 hour making sure peas are tender. Puree in small batches in the blender and return to pot on low heat. Season with salt and pepper to taste. Garnish with chopped parsley or finely shredded spinach and a drizzle of good olive oil.