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Very healthy and very wealthy! This famous Eastern European soup was traditionally enjoyed by the wealthy people of the Balkan countries. Some make it with lentil, others use a variety of legumes.

1 cup (250 mL) yellow split peas
4 Tbsp (60 mL) extra-virgin olive oil
1 small onion, chopped
3 cloves garlic
1 small carrot, cut in 1/2 inch (1 cm) cubes
2 medium potatoes
1/2 cup (125 mL) celery, diced
1/2 cup (125 mL) green cabbage, cut in 1/2 inch (1 cm) pieces
1/2 cup (125 mL) white wine
2 cups (500 mL) vegetable stock
2/3 cup (167 mL) unseeded prunes
2 bay leaves
1 tsp (5 mL) cayenne pepper
1 Tbsp (15 mL) white wine vinegar
1/2 Tbsp (8 mL) honey
Sea salt and freshly ground pepper to taste

In a pot, bring 1 quart (1 L) water to a boil. Add the split peas and cook for 15 to 20 minutes or until tender. Drain and set aside.

In a large pan, heat the oil over medium heat. Sauté the onion, garlic, carrots, potato, celery and cabbage until tender. Add white wine and vegetable stock and cook for seven to 10 minutes. Then add the remaining ingredients. Adjust seasoning to taste. Serves two.

Source: alive #210, April 2000