Ingedients

• 4 tbsp olive oil

• 3 carrots, diced small

• 1 medium onion, finely diced

• 2 celery ribs, diced small

• 1 cup butternut squash or sweet potato, chopped small

• ½ small cauliflower, florets only, chopped small

• ½ small celeriac, peeled and chopped small

• 6 garlic cloves (4 minced, 2 sliced)

• ½ cup dried no-soak yellow split peas

• ½ cup dried no-soak green lentils

• 6 cups veggie stock

• ½–1 tsp flaked sea salt, to taste

• ¾ tsp cracked black pepper

• 1.5 tbsp fresh thyme

• 2 tbsp fresh rosemary

• 1 tsp dried oregano

• 2 bay leaves

• 1 cup kale or cavolo nero, chopped

• 1 tsp Willy’s Apple Cider Vinegar

Method