Yes, I realize it’s almost Memorial Day but it sure doesn’t feel like it. So on this rainy spring day, I made some vegetarian split pea soup. So easy to make and healthy too, with no cream or ham.
1 tbsp extra virgin olive oil (I only had olive oil today)
2 onions, chopped
1/2 tsp sea salt
2 cups dried split green peas, rinsed
4 cups vegetable broth
1 cup water
juice of 1/2 lemon, reserve the zest
smoked paprika to taste
Add olive oil to a big post over med-high heat.
Stir in chopped onions and salt and cook until the onions soften, about five minutes.
Rinse the split peas. Then add the peas and vegetable broth to the pot.
Bring to a boil, lower the heat and simmer for 20 minutes or until the peas are cooked through, but are still a touch al dente.
In a blender, puree half the soup, then add the puree back into the pot with the reserved, still chunky half of the soup.
If it is too thick, you can add a little bit of water to thin it out. Stir in the lemon juice and taste. Season with more salt to taste.
Ladle soup into bowls, and serve with a drizzle of olive oil and top with a pinch of smoked paprika and a touch of lemon zest.