Split Pea & Barley Soup

Fill a pot with abundant water and cook the split peas along with bay leaves, simmering for ab. 50-60 minutes, while stirring occasionally. Meanwhile, in another pot, cook the barley along with carrots, simmering for ab. 45-60 minutes, until the barley is tender and chewy. Once the peas are completely cooked and mashed, let them cool and remove bay leaves. Right after, blend the split peas along with coriander leaves in a food processor. At this point, drain the barley and incorporate it to the pea cream, adding soy sauce and black pepper to taste. Pour the mixture to a pan and bring it to a boil, adding more water as required in case the soup is too thick. Cook for a couple of minutes. Finally, pour the hot soup into cups and garnish with a few coriander leaves. Drizzle some EVO on top just before serving.