Ingredients
- 1 onion, diced
- 2 carrots, diced
- 1-2 ribs celery, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups split peas, rinsed
- 5 1/2-6 cups low-sodium vegetable broth
- 2 sprigs thyme
- Pepper and salt, to taste
- Fresh parsley, optional
Instructions
In a large pot, sauté the onions, carrots, and celery over medium heat, for 5 minutes.
Add the garlic and split peas, and cook for 1-2 minutes more.
Add in the vegetable broth, thyme, and parsley if using. Bring to a boil, and then simmer for 1 – 1.5 hours.
Put aside 2 cups of the mixture, and transfer the rest to a blender or use an immersion blender to purée. Taste, and add salt and pepper as needed. Combine with remaining 2 cups, and serve with fresh parsley.
