1 cup split peas
1 medium onion, diced
2 carrots, diced
2 stalks of celery, diced
4 cups vegetable broth
2 garlic cloves, minced
1 teaspoon thyme
Salt and pepper to taste
Prepare the Ingredients: Start by rinsing the split peas thoroughly under cold water. Chop the onions, carrots, celery, and garlic while you wait for your broth to heat.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions, carrots, and celery to sauté for about 5 minutes, or until they are softened. Stir in the minced garlic and cook for an additional minute, until fragrant.
Add Split Peas: Once the vegetables are tender, add in the rinsed split peas, thyme, salt, and pepper. Stir well to combine everything.
Pour in the Broth: Slowly pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer: Let the soup simmer for about 30-40 minutes, or until the split peas are tender and the soup has thickened. Stir occasionally to prevent sticking.
Blend (optional): For a creamier soup, use an immersion blender to blend the mixture to your desired consistency. If you prefer a chunkier texture, you can skip this step.
Season: Taste and adjust seasoning if necessary. Add more salt, pepper, or herbs according to your preference.
Serve: Ladle the soup into bowls and enjoy! You can garnish with fresh herbs or a drizzle of olive oil for an extra touch.
