Split Pea Soup Bread Bowl

Ingredients:

for 12 servings

    1 sourdough loaf
    2 tablespoons olive oil
    2 onions, chopped
    2 carrots, chopped
    3 stalks celery, chopped
    3 cloves garlic, minced
    2 ½ cups split pea (375 g)
    1 teaspoon dried thyme
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon turmeric
    ½ teaspoon red pepper flakes
    3 potatoes, peeled, cubed
    8 cups vegetable stock (2 L)
    2 bay leaves

Preparation:

1. Place the loaf of bread on its side on a chopping board and slice off the top portion. Cut around the inside of the bread with a small knife, being careful not to cut through the sides, and scoop out the centre. Save this for later use as a dipping sauce or bread crumbs.

2. Combine the olive oil, onions, carrots, and celery in a large soup pot and simmer for 5 minutes over medium heat, or until onions are translucent.

 
3. Cook for 2 minutes after adding the garlic.

4. Stir in the split peas, thyme, salt, pepper, tumeric, and red pepper flakes until everything is thoroughly blended.

5. Cover and cook for 40 minutes with the vegetable stock and bay leaves.

6. Cook for another 20 minutes after adding the potatoes.

7. Remove the bay leaves and place the soup in a bread bowl to serve.

8. Enjoy!