### Ingredients 1 Onion, chopped 3 Stalks Celery, chopped 2 Carrots, chopped 2 Russet Potatoes, cubed 2L Vegetable Stock 500g Yellow Split Peas 2 Bay Leaves 5g Thyme 3g MSG 6g Turmeric Salt Pepper Garnish Sourdough Bread, sliced 2cm ### Directions 1. Sautee first three ingredients in oil until beginning to caramelize 2. Add remaining ingredients 3. Cook for 1-2 hours, or until peas and potatoes are soft, adding water if it gets too thick 5. Puree with a hand blender 6. Lightly oil sourdough bread and roast until crunchy on the outside but soft on the inside 7. Serve soup in bowls and use bread to dip and enjoy