Hearty Vegetarian Soup
Meet your new favourite soup. Full of nutritious vegetarian ingredients, this soup is hearty and healthy - what more could you ask for?
Ingredients
- 1 yellow onion (medium, diced)
- 2 garlic cloves (minced)
- 2 carrots (medium, diced)
- 2 stalks of celery (diced)
- 1 tbsp dried thyme
- 2 cups yellow split peas (dry/uncooked)
- 8 cups of Organic vegetable broth
- 4 cups of kale leaves (chopped)
Directions:
- In a slow cooker, add the onion, garlic, carrots, celery, thyme, and dried split peas.
- Pour the broth over all ingredients and cook on low for 8 hours. Stir every few hours to prevent the split peas form sticking to the pot.
- In the last 30 minutes, add the chopped kale. Once the kale is wilted, season to taste with salt and pepper. Enjoy
*Leftovers: Store in the fridge for up to 4 days or freeze for later.
Find all ingredients at Jo Anne's Place. To see store hours, click here.
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Fiddlehead season is here! After a long winter, fiddlehead season has finally arrived. Not familiar with fiddleheads or just want to learn a bit more about them, and how to cook them safely? Keep reading! You may have seen fiddleheads in the wild and not even realized it. That's because they are the furled fronds of a fledgling fern! The fiddlehead is the spiral of the plant that would unroll into a new frond of the fern plant. They are harvested before they unfurl, early in the season. Only the fiddleheads from certain fern varieties are safe to consume. Fiddleheads should never be eaten raw and must be cooked a certain way to be safe to eat, so be sure to follow the instructions below. Fiddleheads have been part of traditional diets in Northern France since the Middle Ages, and amongst many North American Indigenous populations for centuries. They are also popular in Asian cuisine dishes like gulai pakis.
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