Vegan Split Green Pea Soup...my first contribution! Yumma-liscious!

[Guest guest]

Charles' Split Green Pea Soup

 

1/2 cup olive oil

2 large onions chopped

1/2 tsp cumin seeds

1/2 tsp ground coriander

1 tsp ground thyme

2 tbsp thyme (leaf, not ground)

1 dried red pepper whole (optional)

1 bay leaf (optional)

2 tsp minced garlic

3 carrots quartered and chopped fine

1 bunch celery chopped fine (including heart)

3 medium potatoes (2 cubed fine for thickening, 1 chopped for soup

chunks)

16 oz split green peas

3 32oz certified organic vegetable stock boxes

1 vegetarian bouillon cube

2 cups water (optional depending on desired consistency)

1 cup pine nuts (optional)

 

Pour olive oil into soup kettle, heat on medium.

When hot, fry cumin seed, ground coriander, ground thyme, and hot

red pepper for 1 minute stirring constantly.

Turn heat down to medium.

Add onions and blanch.

Add garlic, cook for 2 minutes.

Add carrots and celery, cook for 5 minutes, stirring occasionally,

covered when not stirring.

Add all potatoes and leaf thyme, stir in, cook for 5 minutes,

stirring occasionally, covered when not stirring.

Monitor heat so as not to burn vegetables to bottom of kettle; the

object is to cook the herbs/spices into the vegetables before adding

stock.

Add 2 32oz stock boxes, bring to rolling boil while stirring.

Add peas, bring back to rolling boil while stirring, cook for 2

minutes on boil.

Reduce heat low.

Add last 32 oz stock box, bouillon cube, 2 cups of water (optional).

Add pine nuts (optional).

Cook on low for 2 hours.

 

NO PIG ALLOWED!!!