Split peas are full of soluble fiber, protein, and potassium. So indulge in this soup for your health, or a little comfort food. It freezes well, and leftovers are perfect for lunches.
2 cups (400g) split peas
2 stalks celery, chopped
2 medium carrots, chopped
1 medium apple, cored and chopped
1 clove garlic, minced
6 cups (1500ml) filtered water
2 tablespoons veggie bouillon (or 4 tablespoons Chickeny Bouillon )
1 bay leaf
1 tsp dried thyme (or a sprig of fresh)
1 tsp ground coriander
1/2 tsp nutmeg (grate it fresh if possible)
1 Tb balsamic vinegar
salt to taste
The night before: Chop the celery and carrot. Mince the garlic. You don’t need to peel the skin off the carrot if you get organic. Peel, seed, and chop the apple, then toss with lemon juice to prevent browning.
In the morning: Put everything but the balsamic vinegar into your slow cooker and cook for 6–8 hours on low.
Before serving: Taste, add more herbs or salt if needed, and addthe balsamic. Puree with an immersion blender and serve. Drizzle extra balsamic on the soup as a garnish.
Yields: 4 servings (or 8 small cups as an appetizer)
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours