You can serve this soup with a hearty loaf of freshly-baked bread, but it's substantial enough that you can also serve it as a complete meal. Serves two.
You can serve this soup with a hearty loaf of freshly-baked bread, but it's substantial enough that you can also serve it as a complete meal.
1 cup (250 mL) green split peas, cooked
1 cup (250 mL) Yukon gold potatoes
1 cup (250 mL) turnip
1 cup (250 mL) carrots
1 cup (250 mL) onion, diced
1 clove garlic, diced
1 cup (250 mL) celery root
2 bay leaves
1 tsp (5 mL) turmeric
1 rosemary stem
2 Tbsp (30 mL) olive oil
2/3 quart (2/3 liter) vegetable stock
Herbamare vegetable salt to taste
Peel and cut potatoes, turnip, carrots and celery root into one-half-inch chunks.
Cook split peas in half a quart (half a liter) of water for 15 minutes or until soft. Set aside. Saut?nion, garlic and all the vegetables in olive oil until tender. Add turmeric and bay leaves. Add vegetable stock and split peas and bring to boil. Cook for four to five minutes and then reduce heat to medium. Simmer for another five minutes and add rosemary. Season with Herbamare and serve. Serves two.
Soutce: alive #217, November 2000