Split Green Pea Soup with Fennel

This is a mild soup, no strong flavors, but very tasty.  I was getting tired of the spicy curry based ones that I used for lentils, and decided to just experiment, and am very happy with the results.  This soup is loaded with fiber and a great source of potassium and iron.  I would imagine if you had some fresh fennel and chopped it in with the veggies, it would be really good too!

4 stalks organic celery, chopped fine
4 organic carrots, finely diced
1 large white onion, finely chopped
1 16 oz bag organic split green peas
2 vegetable boullions and 5 cups water or 5 cups vegetable stock
1 t ground fennel seed (I grind it fresh for more flavor) or more to taste
Himalayan Sea Salt, Pepper
1/2 Lemon

Saute onion, celey and carrot in a heavy pot.  Rinse and sort peas and add to veggies.  Add Water and boullions (or stock) and fennel seed and simmer covered on low until tender, about 35 - 45 minutes. Check and see if you want more fennel.  I added some more since I loved it in this soup!  Stir and mash some of the peas to thicken.  When serving, I sprinkled with carrot shreads, a squeeze of fresh lemon and salt and pepper to taste.  Enjoy!

Pam