While this vegetarian split pea soup is delicious straight from the stove top, it’s even better as left overs. Make a batch and freeze, or enjoy as a cozy family dinner.
- 2 tablespoons avocado oil
- 1 large leek, white and light green parts only, halved, washed well, and thinly sliced
- 1 yellow onion, finely chopped
- 3 carrots, peeled and cut into thin rounds
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- Salt & black pepper
- 1 1/2 cup dried green split peas (about 12 oz.)
- 2 tbsp. fresh thyme, plus more for serving
- 2 bay leaves
- 4–6 cups low-sodium vegetable broth
- For garnishing: paprika, sliced green onions, fresh thyme
- Sauté the leek, onion, carrot, and celery in 2 tbs avocado oil. Season with salt and pepper and stir occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and sauté for 45 more seconds.
- Add fresh thyme, bay leaves, vegetable broth and green split peas. Cover and reduce heat to low for 1 hour (or until split peas are soft and partially broken down).
- Serve with paprika, green onions, salt & pepper.
- Category: Dinner
- Method: Cooking
- Cuisine: American
Keywords: split pea soup, vegetarian split pea soup