Ingredients
- 2 cups dry split peas, soaked and sprouted
- 1 medium onion, diced
- 2 cups chopped celery
- 2 cups chopped carrot
- 3-5 cloves garlic, minced
- 6 cups filtered water
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 cup chickpea miso
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos
Instructions
- Add sprouted split peas, onion, and water to a slow cooker and cook on high for 2 hours.
- Reduce heat to low and add celery, carrot, and garlic and continue cooking for 5-6 hours.
- Add the remaining ingredients and use an immersion blender to process until smooth.