In a large saucepan combine the split peas, carrot, celery, onion, garlic, marjoram and water.
Bring to a boil, turn down the hear and simmer, covered, for about 1 hour. The peas should be very soft.
After the hour of cooking add the stock powder and cook for further 10-15 minutes just to let flavors combine.
Puree the soup in a food processor till smooth. Add more water if the soup is too thick.
Return the pureed soup to the saucepan and add the frozen peas, heat up only.
While the soup is cooking cut the bread slices into 1 inch cubes. Place into a bowl and combine with the oil.
Spread the bread cubes onto a baking tray and broil (grill) until golden brown, about one on each side. You can make the croutons well ahead.
Serve the soup with the croutons on top.

1 1/4 cup (250g) split green peas, soaked overnight and drained
1 medium to large carrot, roughly chopped
2 celery sticks, with the leaves, roughly chopped
1 onion, peeled and quartered
3 garlic cloves, peeled and roughly chopped
1 teaspoon dried marjoram
6 cup (at least) of water
2 teaspoon vegan stock powder
1/2 cup (125ml) frozen peas
bread for making croutons about one small slice per person
1 tablespoon olive oil