On a cold night, what do you crave? SOUP!

And that's a lot of what I've been eating the past coupla days. In an attempt to cleanse myself of bad bacteria, I'm taking a break from sugar. This hearty Provençal soup, paired with a movie on the couch with the roomies, adequately distracted me from any dessert cravings. Success!



Yellow Split Pea Soup
serves 6

1 tablespoon olive oil
1 medium onion, diced
2 carrot, diced
1 stalk of celery, diced
1 bay leaf
2 cups dried yellow split peas, rinsed
5 cups water
1 cup unsweetened almond milk
1 1/2 teaspoons Herbes de Provence
1 teaspoon sea salt
4 medium potatoes, peeled and chopped
freshly ground black pepper to taste

Saute the mirepoix with the bay leaf in olive oil until slightly softened. Add split peas, water and almond milk, then sprinkle with salt and Herbes de Provence. Bring to a boil, lower the heat, cover and simmer for 15 minutes. Add the potatoes and continue to simmer until potatoes can be pierced with a fork. Taste and adjust your seasonings.