Slow Cooked Split Pea, Carrot & Apple Soup

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INGREDIENTS

  • 2 cups dried split peas
  • 4 large carrots, chopped
  • 2 apples, peeled & chopped
  • 2 cloves minced garlic
  • 6 cups filtered water
  • 2 cubes vegan (or chicken) bouillon
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 Tbs balsamic vinegar

PREPARATION

  • Rinse split peas; chop carrots; peel, seed & chop apple; mince garlic (or use 2 cubes Dorot’s crushed garlic–in frozen aisle at TJ’s and Whole Foods).
  • Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Remove bay leaf, add balsamic. Serve “rustic” or puree with an immersion blender.

Modified from The Vegan Slow Cooker book.

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