Ingredients
1.5 cups green split soaked peas
1 large onion finely chopped
1 large carrot peeled & sliced into rounds
2 celery stalks chopped
2 tsp smoked paprika
2 TSP onion powder
2 bay leaves
1 sprig rosemary
8 springs fresh theme
1 Tbsp nutritional yeast optional
5 cups of water (+ more as desired)
4 – 5 golden potatoes diced (aprox. 2 cups)
1 tsp liquid smoke optional
Smoked sea salt to taste
Red pepper flakes to taste
1/3 cup fresh parsley dill or chips (for garnish)
US Customary – Metric
Instructions
Pick through the split peas and rinse well. Place in a large bowl and cover with hot water. Allow to soak for 2 hours. Drain before adding to the soup.
1.5 cups green split peas
Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil (or water for WFPB) and sautee the onion, carrot and celery with a pinch of salt until softened and they start to get some color. A good 10 minutes stirring often.
1 large onion, 1 large carrot, 2 celery stalks
Stir in the smoked paprika, onion powder, bay, thyme and rosemary. Give everything a good toss and cook until the spices are fragrant, a minute or so. Add in the soaked split peas.
2 tsp smoked paprika, 2 tsp onion powder, 2 bay leaves, 1 sprig rosemary, 8 sprigs fresh thyme, 1.5 cups green split peas
Pour in the 5 cups of water and bring to a boil. Partially cover with a lid and cook on medium heat for 30 minutes.
5 cups water
Add the diced potatoes to the soup and cook an additional 15 to 20 minutes until the potatoes have softened and the split peas are fully cooked and creamy.
4 – 5 golden potatoes
Stir in the nutritional yeast and liquid smoke if using and adjust seasonings to taste with about 1 teaspoon smoked sea salt or your favorite salt. Remove the soup from heat and discard the woody herbs sprigs. Garnish with the fresh parsley, dill or chips and a pinch of chili flakes for heat. Serve with bruschetta croutons or crusty bread.
1 Tbsp nutritional yeast, 1 tsp liquid smoke, smoked sea salt to taste, Red pepper flakes to taste, 1/3 cup fresh parsley