Traditional pea soup Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 400 g (2 cups) dry yellow peas
• 2.5 liters (10 cups) water, for soaking
• 30 ml (2 tbsp) olive oil
• 2 yellow onions, finely chopped
• 160 g (1 ½ cup) celery, finely chopped
• 130 g (1 cup) carrots, finely chopped
• 3 liters (12 cups) water, for cooking
• 5 ml (1 tsp) dried savory
• About 7.5 cm (3 in) piece of kombu seaweed, rinsed (about 5 g)
• 1 ml (1/4 tsp) pepper
• 3 bay leaves
• 5 ml (1 tsp) salt
• Optional: 15 ml (1 tbsp) of organic cornstarch diluted in 15 ml (1 tbsp) of water