On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
2. Step
In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
3. Step
Add the garlic and cook 2 minutes.
4. Step
Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
5. Step
Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
6. Step
Add potatoes, then cover and cook 20 more minutes.
7. Step
Remove bay leaves and serve soup in your bread bowl.
