8 Cups Water/Vegetable Stock
4 Cups Yellow Split Peas
1 Onion diced
4 Carrots diced
4 Fingerling Potatoes diced
3 Celery Ribs diced
10 Cloves Garlic diced
1 Tbs. Vegan Butter
EVOO
4 Bay Leaves
1 Cinnamon Stick
2 Tbs. Fresh Thyme
3 Tbs. Turmeric
1 Tbs. Sea Salt
Cayenne to taste
Fresh Herbs of chive, thyme, sage to garnish, drizzle of EVOO.
*Lemon is optional
Soak split peas for at least 1-2 hours, or pour boiling water over them and drain.
In soup pan, on medium with EVOO to cover pan, add onion, carrots, potatoes, celery, and bay leaves. Cook stirring until lightly browned around 10 minutes. Add the garlic, salt and stir.
Stir in vegetable stock/water, add split peas, cinnamon stick and turmeric, fresh thyme, cook for approximately 1 hour on simmer heat with lid partially covering. Stir in the butter. Squeeze of lemon on top. Garnish with herbs of thyme, chives, sage chopped finely and course black pepper.
What makes this soup so healing is not just the warmth but the extra garlic, cayenne and turmeric.
This could be one of my favorites, using your own homemade vegetable stock brings about an amazing flavor. The recipe for veggie broth is on this site.
Love making large batches for leftovers, the next evening I added 1 cup of chopped Fingerling Potatoes and simmered for 20 minutes with lid partially covered. Then added diced Kale, Collard greens and cooked until light green and added a squeeze of lemon juice, the italian way. Always add extra water if needed. Enjoy!
Serve with a side of sautéed greens or salad and garlic bread. 
