Recipe: Split Pea and Apple Soup

I would not have thought that apple would have gone well with the other ingredients in this soup recipe, but oddly enough, it does.

This recipe is from the book "The Vegan Slow Cooker" by Kathy Hester. As indicated by the title, you will need a slow cooker for this recipe.

This recipe is gluten free.

What you will need:
2 stalks of celery, chopped
2 medium sized carrots, chopped
1 medium sized apple, peeled, cored and chopped
1 clove garlic, minced (optional)
6 cups water
2 tbsp vegan chicken flavoured bouillon (the Massel brand is available in supermarkets and is vegan)
2 cups split peas
1 bay leaf
1 tsp dried thyme
1 tsp coriander
1/2 tsp nutmeg
salt to taste
1 tbsp balsamic vinegar

Method:
Combine all the ingredients except for the balsamic vinegar. Cook in a slow cooker on low for 6 to 8 hours.
Remove the bay leaf and add the balsamic vinegar. Stir to combine and the puree soup with a hand held immersion blender. Serve.