1 cup split peas (green or yellow)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil
Prepare the Ingredients: Start by rinsing the split peas thoroughly under cold water. Chop the onion, carrots, celery, and garlic to have everything ready.
Saute Aromatics: In a large pot, heat the olive oil over medium heat. Add onions, carrots, and celery, and sauté for about 5-7 minutes until they begin to soften and the onions are translucent. Add garlic and cook for another minute.
Add Split Peas: Stir in the rinsed split peas and thyme, allowing them to mix with the sautéed vegetables for about 1-2 minutes before adding the broth.
Simmer: Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to low and let it simmer, uncovered, for 30-40 minutes or until the peas are tender. Stir occasionally to prevent sticking.
Season and Blend: Once the soup has thickened and the peas are soft, remove it from heat. Season with salt and pepper to taste. For a creamier texture, you can blend a portion of the soup using an immersion blender.
Serve: Ladle the soup into bowls and garnish with your favorite toppings such as croutons, fresh herbs, or a drizzle of olive oil. Enjoy it warm and savor each comforting bite!
