Dice onion, celery (including leaves), and carrot. Sauté in a little olive oil (or water/vegetable broth if you are oil free). Add garlic. Let cook for 4-5 minutes until onions are wilted.

Meanwhile, mince ginger, or use a zester to add ginger to your pot. Add cumin, paprika, coriander and turmeric. Add jalapeno. Add wine if using. Dissolve vegetable bouillon in a small amount of hot water. Add dried yellow split peas. You want to add a total of 6 cups of liquid (this includes wine, vegetable broth, and/or water).

Bring to a boil, then reduce heat to simmer for 45 minutes, stirring about half way through.

Yellow split peas do not cook down like green split peas. These will be soft-ish; they will still maintain their shape and have a more granular texture. If you want a smooth texture, puree in a high power blender.

To serve, add minced parsley on top.

Creative Options

Change up your toppings to include harissa, preserved lemons or pinenuts.

To make soup creamy, add to a blender to make smooth, then and add 1 cup coconut milk or almond milk.

Add other chopped vegetables such as zucchini squash, diced pumpkin or butternut squash.

Substitute yellow lentils for split yellow peas; lentils will cook down and create a creamier texture.

 Unleash your inner veg!