2 cups dried split peas
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 carrots, diced
1 celery stalk, diced
1 teaspoon thyme
Salt and pepper to taste
Rinse the split peas under cold water in a fine-mesh sieve. If you choose to soak them, do so for at least 2 hours.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
Incorporate diced carrots and celery, cooking for an additional 5 minutes.
Add the rinsed split peas, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and let simmer uncovered for 30–40 minutes.
For a creamier texture, use an immersion blender to blend a portion of the soup until smooth.
Taste and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil, if desired.