here is a recipe i made mid october on a blustery day like today. summer is so over.
1 onion, small dice
3 shallots, small dice
2 tsp. coriander seeds
1/2 tsp. celery seeds
1/2 tsp. black pepper
1 tsp. salt, plus more to taste
1/4 c. olive oil
4 stalks celery, moon cut
2 carrots, small dice
1 yellow bell pepper, medium dice
1 parsnip, medium dice
3" kombu, ribbon cut
1 c. split peas
8 c. water
1. in a large stockpot combine onion, shallots, spices, salt and olive oil. cook covered over low heat until onions are soft.
2. add the rest of the vegetables, kombu, split peas and water.
3. cook together over medium heat until split peas fall apart. skim off any foam that forms on the surface of the soup.
this soup is vegan, and delicious as is. it also tastes good with a little bit of ribbon cut bacon, cooked crisp and stirred in. either way be really grateful for it.