Organic Barley & Split Pea Soup
Serves 8-10 portions
Dried broth mix
200g green split peas
200g yellow split peas
150g dried red lentils
150g dried green lentils
2 cups water or more if needed
2 bay leaves
30g/2 tbsp bouillon
1 tablespoon extra virgin olive oil
1 white onion, diced
1 leek sliced
3 large carrots, chopped
2 Courgettes/ kale/ winter greens
1/2 -1 jar Passatta
1 teaspoon sea salt
½ teaspoon celery/ fennel/ cumin seed
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon ground black pepper
Rinse the broth mix and place in a large saucepan with bay leaves and water and bring to the boil.
Cover, turn down heat and cook 1 ½ hours.
While this is cooking:
Heat the oil in a skillet / skip sautéing and roast all the veg with the spices...
Saute the onion for 5 minutes. Add the spices
Add the carrots and cook one more minute, then add the courgettes/ kale / spring greens and cook another 5 mins.
At the end of the cooking time for the barley mix add the bouillion and the sauteed/ roasted vegetables.
Add the tomatoes. Bring back to a boil then turn down to medium and cook 30 more minutes.
Taste for seasoning with possibly a little more salt.
Ready to serve.