1 bunch of garlic
Whole bulb of fennel – set the leaves aside
Spring onions or shallots
Sauté them soft but don’t brown
Use plenty of olive oil.
Boil some water in a kettle and then add chopped root vegetables, potatoes, turnip, carrot but not pumpkin because it turns it into pumpkin soup.
Add a good handful of dried split peas – if you prefer runny soup as less.
Add herbs. I usually have rosemary, maybe some oregano, dill is nice, a star anise pod, salt, chilli, and some massel chicken or veg stock
Bring to boil for an hour and then simmer for another hour or two.
Add fennel leaves chopped before serving.
Tastes much better the following day.