Green Split Pea Soup with Carrots and Thyme
A thick, hearty split pea soup simmered with carrots, celery, potato and thyme until spoon-tender and creamy. Cozy, budget-friendly and perfect for chilly October evenings.
- Prep
- 15 min
- Cook
- 70 min
- Total
- 1 hr 25
- Serves
- 6
Split peas do not need soaking, but they do need a steady, gentle simmer and an occasional stir so they do not stick. The soup thickens a lot as it sits, so add water when reheating. It keeps for 5 days in the fridge and freezes for up to 3 months.
Method
-
Warm the olive oil in a large pot over medium heat. Add the carrots, celery and potato and cook for , stirring often, until the vegetables begin to soften.
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Stir in the split peas, water, bay leaves, thyme, salt and pepper. Bring to a boil, skimming off any foam.
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Reduce the heat to low, partly cover and simmer for , stirring every , until the peas have broken down and the soup is thick.
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Discard the bay leaves. For a creamier texture, blend about a third of the soup with an immersion blender, leaving the rest chunky.
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Stir in the vinegar and add more salt to taste. Thin with a splash of hot water if the soup is too thick.
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Ladle into bowls and top with a few thyme leaves and a drizzle of olive oil.
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