Vegetable Soup

A light vegetable soup. Hearty enough to be comforting, but basically a light soup. Serviceable soup. Savoury and tasty, made with pedestrian ingredients. A last minute soup when I realized I had nothing for dinner. The indian split peas cook up lickety-split. Thank goodness for split peas and their fast cooking. I seem to have an addiction to cumin ... I most often use the crockpot, but here is a regular soup on the stove top. Yes, a last minute soup. Yummy!

ingredients:

2 tbsp coconut oil
1 cup diced onion

4 cups green cabbage, finely chopped
2  cup yellow indian split peas very well rinsed (dry, not cooked or canned) (toop dahl kori)
2 cups celery hearts

2 cups diced carrot

3 tsp sea salt (4 tsp)
2 tbsp marjoram
1 tbsp cumin

10 cups water


directions:

1. I like to start a cooking pot soup by sautéing some onion in coconut oil with a little sea salt. Give it that wonderful creamy sweet cooked onion base note.
2. The cabbage received a similar sauté treatment, letting it become all wonderfully translucent and delectable.
3. Then I added the rest of the ingredients, gave it a good stir and simmered for about 45 minutes.
4. At this point, the split peas were completely soft, so I judged the soup done and ready.
5. of course, soups like this taste even better the next day.

Next time I'll add the cumin when I add the onions, and give it a bit of a sauté, too.