Last week the temperatures went down. After some very nice last days of summer the cold and darkness came a little bit early. Time to make soup again.

This soup is all green and will provide you with some extra protein. With its creamy taste and texture it’s the perfect soup now that the september evenings start getting colder.

Split Pea Soup with Zucchini and Kale (Serves 2-3)

1 onion, chopped
2 cloves garlic, minced
250 g (2 cups) zucchini, chopped
70 g (1 cup) kale, chopped
1 litre (4 cups) water
2-3 tsp vegetable bouillion powder [depending on how salty you like your soup or how concentrated your powder is, you might have to adjust this a little]
1 t whole fennel seeds
1 t celery seeds
1/2 t panch phoran
200 g (1 cup) dried spilt peas
1 t sesame or other vegetable oil

Add oil to a large pot and cook onions over medium heat for 1-2 minutes.
Add garlic, zucchini, and kale, strir, and cook for another 1-2 minutes.
Add fennel seeds, celery seeds, and panch phoran. Stir.
Add peas, water, and bouillon powder.
Cover pot and simmer for 30 minutes. Purée (for example with a hand-held mixer)

Ladle into bowls and decorate with herbs, sprouts and/or black onion seeds. Serve with fresh bread.