1 cup split peas
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
2 cloves garlic, minced
1 tsp thyme
Salt and pepper to taste
Prep Your Ingredients: Start by rinsing the split peas under cold water and chopping all your vegetables.
Sauté Aromatics: In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions, garlic, and sauté until translucent, about 3-4 minutes.
Add Veggies: Incorporate the diced carrots and celery, stirring occasionally for another 5 minutes.
Add Split Peas: Stir in the rinsed split peas along with the thyme, and season with salt and pepper.
Pour in Broth: Add the vegetable broth to the pot and increase the heat until it reaches a boil.
Simmer: Once boiling, lower the heat to a simmer. Cover the pot and allow the soup to cook for about 30-40 minutes.
Blend for Creaminess: Use an immersion blender to partially blend the soup or transfer a portion to a blender.
Taste and Adjust: Before serving, taste and adjust seasonings as necessary.
Serve: Ladle the soup into bowls and enjoy warm.