🥣 Ingredients (Serves 4–6)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1½ cups dried split peas, rinsed
  • 4 cups vegetable broth (more if needed)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • Salt & pepper to taste
  • 1 teaspoon lemon juice (optional, to brighten flavor)

Optional toppings: fresh parsley, croutons, a drizzle of olive oil

👩‍🍳 Instructions

1️⃣ Sauté Vegetables

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.

2️⃣ Add Peas & Broth

  • Stir in split peas, vegetable broth, bay leaf, thyme, smoked paprika, salt, and pepper.

3️⃣ Simmer

  • Bring to a boil, then reduce heat and simmer 30–40 minutes, stirring occasionally, until peas are tender and soup is thickened.

4️⃣ Blend (Optional)

  • For a creamy texture, remove bay leaf and use an immersion blender to partially or fully puree the soup.

5️⃣ Finish

  • Adjust seasoning and add lemon juice if desired.
  • Serve hot, garnished with parsley or a drizzle of olive oil.

✨ Tips & Variations

  • Smoky Flavor: Add a splash of liquid smoke or smoked paprika.
  • Add Greens: Stir in spinach or kale in the last 5 minutes of cooking.
  • Make Ahead: Soup stores well in the fridge for up to 4 days; freezes beautifully.
  • Quick Version: Use canned green peas (drain and rinse) and simmer 10–15 minutes instead of dried peas.