Split Pea Soup (could be modified for meal in a jar)

 could not be simpler to make. Throw everything in and let the machine do the rest!

Ingredients

• 4 tbsp olive oil (no)
  
• 1 shallot finely chopped (use dried onions)
  
• 1 clove garlic minced (garlic powder)
  
• 1 medium carrot small dice (dried onions)
  
• 1 1/4 cup diced fennel
• 1 cup split peas rinsed
• 1/2 tsp chili flakes
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp salt
• Cracked pepper
• 4 cups veggie broth

Instructions

1. Turn on slow cooker to high and pour in olive oil. Add shallot, garlic, carrot and fennel. Stir to coat.
2. Use a mortal and pestle or a small spice grinder to crack the fennel and cumin seeds. Not looking for a powder, just enough to break the hull of the seeds. Add to slow cooker.
3. Rinse split peas and add to slow cooker along with the veggie broth.
4. Season with chili flakes, salt and pepper. Bring soup to a bubble, then reduce heat to low and cook for 4-5 hours until vegetables are soft and tender.
5. Enjoy soup as is or pulse with an immersion blender before serving. Garnish the soup with sprouts, chili sauce or your favourite hot sauce.