INGREDIENTS

• 1 cup split pea or yellow lentil

• 1 teaspoon light olive oil

• 1 medium onion, chopped

• 1 turnip, chopped in 4 pieces

• 2 stalks celery, chopped 

• 3 carrots, chopped

• 1 cup kale stems (about 3 leaves)

• 1/4 teaspoon High Noon Spice Scotch Bonnet pepper or 1 fresh habanero pepper

• ¼ teaspoon cumin

• ¼ teaspoon ground coriander

• ½ teaspoon salt

• Black pepper to taste.  

DIRECTIONS

Vegetable Stock

1. Heat oil in a stockpot.  Add onion, turnip, celery and carrots.  Cook until brown.

2. Add 6 cups of water, split pea, cumin, coriander, salt and Scotch Bonnet pepper.  Bring to a boil.

3. Reduce heat and add kale leaves.

4. Cook for about 25 minutes.   Set aside and allow to cool.

5. Blend soup.  Taste. Add salt and pepper if needed. Add water if puree is too thick.