LCD – All Recipes, LCD – Best, Soup
2 cups green split peas
8 cups Vegetable Stock (page 97)
1 onion diced
2 garlic cloves minced
2 bay leaves
2 celery stalks diced
2 large carrots diced
1 turnip diced
1 potato diced
1/3 cup tamari
1 teaspoon each garlic powder
Dried basil
Dried marjoram
Pinch sea salt
(GF, DF, NF, V)
Combine the peas and stock in a large saucepan and bring to a boil over a medium heat.
Reduce heat and add the onion, garlic, bay leaves, celery, carrot, turnip, potato, tamari and seasonings.
Cook for 1 hour until peas and vegetables are soft.
Remove the bay leaves.
If you prefer a smooth textured soup, allow soup to cool a little and blend. Pour back into the pan to heat.