Food is everything we are. It is an extension of a nationalist feeling, your personal history, your tribe, your family. This hearty soup is a classic staple of Canada.
Equipment
- Soup Kettle
Ingredients
- 3 Tablespoons Avocado oil Pour into kettle, heat on low heat
- 2 Cloves Garlic Chop fine and then add to oil. Heat in oil
- 1 Whole Spanish Onion(I like this one, it is more sweet) Chop in small chunks, and add to oil and garlic. Cook until translucent.
- 1 Cup Baby carrots, or large Carrot chopped into one inch pieces. Add to cooking oil
- 2 Medium celery stalks, finely chopped Add to cooking oil
- 3 Stalks Scallions. Reserve 1 for garnish. Cut up in small pieces. Place in Soup kettle
- 8 Cups Organic Vegetable stock Pour into Kettle
- 1 Cup Split Yellow Dried Peas Put into Kettle with all of the ingredients
- 1 Cup Split Green Dried Peas Put into Kettle with all of the ingredients
- 2 Tablespoon Parsley
- 1 Cup Green Fresh Peas as a Garnish
- Salt, pepper (fresh ground)to taste
- Other Garnishes: Vegan non-flavored Yogurts, peanuts,your favorite herbs, croutons.
Instructions
- No need to soak these split peas.
- In a large kettle, heat avocado oil over medium heat. Add garlic, onions. Heat till translucent.
- Add carrots, and celery, stirring constantly until softened. This will be about 10 minutes.
- Stir in dried split peas, any herbs you want(thyme, parsley, savory), and scallions for about 2 minutes.
- Stir in Vegan organic gluten free broth. Bring to a boil, reduce heat to medium-low, cover the pot, simmer until the peas are soft. You will cook this for 2-3 hours. Add salt and pepper to taste.
- You may want to add more water or broth, to reach your desired consistency.
- This soup freezes well and you can change it up with different garnishes.
