INGREDIENTS

18 cups liquid (broth, water, stock or combination)
1 lb split peas, picked over
1 medium onion, chopped
3 TBSP butter
2 cloves garlic, chopped finely
¼ cup chopped fresh parsley, or 1/8 cup dried
½ tsp dried basil
1/4 lb quinoa, rinsed (brown rice or barley will do as well)
1 bay leaf
4 large potatoes, diced (can be any potato variety, I like to do half sweet potato)
One 10 oz bag fresh spinach, rinsed, trimmed and chopped
Salt and pepper to taste

INSTRUCTIONS

1. Bring water to a boil in large covered pot.
2. Add split peas, onions, butter/oil, garlic, parsley, basil, quinoa/grain, and bay leaf.
3. Return to a boil.
4. Turn it down to a simmer, uncovered over low heat, stirring frequently for 45 minutes
5. Add the potatoes and spinach
6. Continue to boil over low heat for 45-60 minutes, stirring frequently
7. Once cooked, remove bay leaf and blend soup. I put a hand blender right in the pot.
8. Season as desired, with salt and pepper

INGREDIENTS

8-10 carrots, washed and cut into 1 inch slices (using a variety of colours improves presentation)
1” ginger grated or finely chopped
2 cloves garlic, minced or finely chopped
¼ cup chopped parsley
1/3 cup chopped onion
2-3 TBSP olive oil
Salt and pepper to taste

INSTRUCTIONS

1. Grease a casserole dish and fill with first five ingredients
2. Drizzle olive oil over top and sprinkle with salt and pepper
3. Mix well so oil and ingredients are all combined.
4. Bake in 375*F oven for about 30 minutes, stirring through about 20 minutes
5. There should just be a touch of firmness to the carrots when done.