Dutch pea soup

All Alli­um spe­ci­es such as leeks, chi­ves, spring oni­ons, red oni­ons, yel­low oni­ons, white oni­ons and shal­lots are nature’s antibiotics.

Pota­toes are anti­vi­ral, anti­fun­gal and anti­bac­te­ri­al and con­tain nut­ri­ent cofac­tors and coen­zy­mes as well as bio­ac­ti­ve com­pounds that help main­tain health and mana­ge stress.

Ingre­di­ents for 6–8 servings: 

• 2 liters Heal­ing broth, finis­hed Vege­ta­ble broth or water
• 1 Bay leaf
• 400g dried green or yel­low split peas
• 1 leek, thin­ly sliced
• 1 oni­on, chopped
• 2 stalks cele­ry, chopped
• 1 lar­ge car­rot, diced
• 1 lar­ge pota­to, diced
• sea-salt (optio­nal)
• 2–3 tbsp chop­ped pars­ley, for serving

In a lar­ge pot, bring the medi­cinal broth (or vege­ta­ble broth or water) to the boil along with the bay leaf and peas. Cook, stir­ring occa­sio­nal­ly, until the peas are almost ten­der, about an hour.

Now add the chop­ped vege­ta­bles to the soup and sim­mer for ano­ther 25 to 30 minu­tes until the soup is thick and the vege­ta­bles are soft. Now sea­son to tas­te with salt (if using).

Sprink­le the soup with pars­ley and ser­ve imme­dia­te­ly. If the­re are any lef­to­vers, let them cool to room tem­pe­ra­tu­re and then store in the ref­ri­ge­ra­tor. The soup is often even thi­c­ker and more fla­vorful the next day. 

source

Pho­tos: Maar­ja Urb