1 cup Split peas (green or yellow lentils)
1 large Carrot, diced (or Parsnip or sweet potato)
2 stalks Celery, diced (or Fennel or bell pepper)
1 medium Onion, chopped (or Shallots or leeks)
4 cups Vegetable broth (or Chicken broth for non-vegetarian option)
2 cloves Garlic, minced (or 1 tsp Garlic powder)
1 tsp Thyme (or Oregano or rosemary)
Salt to taste (Low-sodium options available)
Pepper to taste (or Red pepper flakes for heat)
Rinse the split peas under cold water and set aside. Chop all your vegetables, ensuring they are diced uniformly for even cooking.
In a large pot, heat a splash of olive oil over medium heat. Add the onions, celery, and carrots, and sauté for about 5 minutes or until soft.
Stir in the minced garlic, thyme, salt, and pepper. Cook for another minute until fragrant.
Pour the rinsed split peas into the pot, followed by the vegetable broth. Stir well to combine.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to a simmer.
Cover the pot and let the soup simmer for 30-40 minutes, or until the peas are tender and have started to break down, stirring occasionally.
For a creamier texture, use an immersion blender to puree some of the soup, or blend in batches in a regular blender.
Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or herbs to your preference.
Ladle the hot soup into bowls and enjoy! Garnish with fresh herbs if desired.
