Celeriac & Split Pea Soup

• 1 celeriac, peeled to the white, diced
• 1 1/2 cups dried split peas
• 4 tablespoons olive oil
• 1 large onion, diced
• 1 tablespoon onion powder
• 5 small garlic cloves, minced
• 1 tablespoon garlic powder
• 2 -4 medium carrots, peeled, chopped
• 5 cups vegetable broth or 5 cups vegetable stock
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

1. Make certain to peel the celeriac down to the white.
2. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook them until they start to get golden / translucent and fragrant, 5 to 7 minutes. Stir often to cook them evenly and prevent burning.
3. Spray non-stick cooking spray into the slow cooker.
4. Put the onions and garlic and all the other ingredients into the slow cooker, at least 5 quarts in size.
5. Mix thoroughly before starting the slow cooker.
6. Cook on high for 4 hours or low for 8 hours.
7. Blend the final product before serving. I use a hand blender.
8. Note: Take into account the sodium / salt in the vegetable broth / stock when adding salt to the soup. The celeriac is also slightly salty, so adding salt may not be necessary.
9. Note: This soup is a fine place to use up older carrots, which have lost some of their sweetness. Adding a diced apple and some molasses (1 - 2 tbsp) seems to compensate well.

celeriac, peas, olive oil, onion, onion powder, garlic, garlic, carrots, vegetable broth, black pepper, salt

Taken from www.food.com/recipe/celeriac-split-pea-soup-495231 (may not work)