A comforting and nutritious soup perfect for any season.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped carrot, celery, onion, garlic, and thyme. Sauté until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the split peas and diced potato, then pour in the vegetable stock.
Rinse the split peas before adding to remove any debris.
Bring the mixture to a boil, then reduce the heat and simmer until the peas and potatoes are tender, about 1 hour.
Cover the saucepan partially to prevent excessive evaporation.
Blend half of the soup until smooth, then mix it back into the pot.
Blend in batches if your blender is small to avoid spills.
Season with salt and pepper to taste, then serve hot.
Garnish with fresh herbs like parsley for added flavor and presentation.
