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SPLIT PEA SOUP

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14 Oz bag of green split peas, washed. 

3 bay leaves 

8-10 cups vegetable stock 

1/4 cup olive oil 

2 cup sliced carrots

1 cup diced celery

1 cup chopped onion

1 tsp Thyme

Kite hill sour cream to garnish and some dried chives and a faint drizzle of Whole Foods Savory Fig balsamic vinegar or a splash of Lemon juice. 

*I cooked this soup in the Insta Pot. You can use the old fashion pot, just takes a longer time. I actually love the flavor better the old fashion way. 

Put the peas, bay leaves, veggie stock in the pot. Cook on soup with the Insta-pot. 

OR

*In a regular pot, bring to boil, turn to simmer with a lid on.  This will take 2-3 hours. 

*In a large frying pan add the olive oil and all the vegetables. Cook them on low until to your liking. 

*Add the cooked veggies and Thyme to the pea soup. 

*Garnish and eat. 

CREAMY TOMATO SOUP

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4 tablespoons organic olive oil

1 chopped organic shallot

3 finely chopped organic garlic cloves

1 cup organic vegetable broth

1 18.3 oz jar of organic diced tomatoes (I use Jovial from Italy)

1 teaspoon sea salt

1 tablespoon organic lemon or lime juice (Volcano. Amazon)

1 teaspoon organic Italian seasoning (Frontier co-op. 

Organic crushed red pepper if desired

1 cup Kite Hill sour cream 

1 – can or box organic cannellini beans (Jack’s Quality. Thrive Market)

In a sauce pan saute shallot and garlic until soft. Add all the rest of the ingredients and stir. Blend the soup in a blender. Put back in pot, heat and serve. Can garnish with dried or fresh chives or fresh basil.

PUMFU CHORIZO (pumpkin seed) ROOT VEGETABLE STEW

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3 to 4 tablespoons organic olive oil (Thrive Market)

2 cups organic chopped onion

4  large organic cloves garlic chopped fine

4 cups organic cubed celery root (round about the size of a baseball)

2 cups chopped organic celery

2 cups 1/2 inch piece cut rounds of organic carrots

One chopped  organic fennel bulb (mine equaled 2 cups)

Fennel fronds chopped

4 Organic bay leaves

48 ounces organic vegetable broth (Pacific Vegetable Broth. Vitacost, Amazon or Walmart) 

1/2 teaspoon organic orange flavor

2 – 8 oz packages organic Pumfu (Foodies. Foodiesvegan.com OR Amazon)

*MAKING THE CHORIZO SAUSAGE

The Spices

1 tablespoon organic turmeric powder

1 tablespoon organic Italian herb blend

2 tablespoons organic ground ancho chili

2 tablespoons organic onion powder

2 tablespoons organic garlic powder

2 teaspoons organic ground cumin powder 

1/2 teaspoon organic coriander 

1/2 teaspoon organic red chili flakes

1 teaspoon pink Himalayan sea salt

Purchase herbs from Simply Organic and orange flavor at coopmarket.com, Vitacost or iHerb

Mix all these seasonings in a bowl. Place the mixed seasoning in a tightly closed glass jar. 

Crumble the Pumfu in a bowl. 

Add 3 tablespoons of the seasoning mixture to the crumbled Pumfu. Mix it well. I used my hands to crumble to Pumfu and to mix the seasoning well throughout the Pumfu

*COOKING THE VEGGIES FOR THE STEW

In a soup pot put in the olive oil and chopped onion and sauté a couple of minutes. Add to the pot the celery root, celery, carrots, garlic, and the fennel bulb. Cook all these vegetables for 10 – 15 minutes to let the flavors develop. Cover the pot with a lid.

Add vegetable broth, the fennel fons, bay leaves and 1 teaspoon sea salt. Continue to simmer all the vegetables until they are soft when tested with a fork. When the vegetables are cooked to your liking, add the chorizo and the orange flavoring. Stir and enjoy. (If you want it spicier add some chorizo seasoning.)

Add more vegetable broth if needed.