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2 cups green split peas, 8 cups water or vegetable stock, 1 diced onion, 2 diced celery stalks, 2 sliced carrots, 1 sliced turnip, 1 diced potato, ½ tsp garlic powder, 1 tsp dry sweet basil, ¼ tsp sea salt, ¼ tsp marjoram, 1/8 tsp red pepper, 2 crushed garlic cloves, 2 bay leaves, ¼ cup barley. Combine the peas and water in a large pot. Place over medium heat and bring to the boil. Reduce heat, add the onion, celery, one carrot, turnip, potato and seasoning. Cook for 1 hour, till the peas and all vegetables are soft. Remove the bay leaves. Transfer mixture to a blender and blend at high speed for 1 minute, until well mixed. Add 1 clove of diced garlic while blending. Pour back into pot. Add the barley, the remaining carrot and the bay leaves, season to taste. Cook over low heat for 2 hours, stirring often.
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