Adapted from Life Made Simple
INGREDIENTS:
- 2 tablespoons oil
- 1 large onion, diced
- 1 bunch celery, sliced
- 6 cloves garlic, minced
- 1 pound carrots, sliced
- 18 cups water
- 4 heaping tablepoons no chicken broth powder
- 1 teaspoon thyme
- 1 teaspoon sage
- 1/2 teaspoon marjoram
- 2 teaspoons rosemary
- 1/2 teaspoon paprika
- 4 teaspoons red wine vinegar
- 3 teaspoons salt
- 1 - 16 ounce bag split peas, rinsed
- 1 - 16 ounce bag brown lentils, rinsed
- 1 butternut squash, cubed (about 6 cups)
- 1 celeriac, cubed
- 1 bunch kale, stems removed and frozen in plastic bag
METHOD:
- In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
- Add garlic and cook until fragrant, about 1 minute.
- Pour in water, add spices, salt, vinegar, split peas and lentils. Bring to a boil.
- Reduce heat and simmer, covered, 30 minutes.
- Add butternut squash and celeriac; simmer for an additional 30 minutes.
- Pulse a few times with an immersion blender to make soup a little creamy.
- Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
- Simmer an additional 5 minutes.
