Instructions

1. Rinse the split peas thoroughly under cold running water, removing any small stones or debris. Drain and set aside.
2. Heat a large pot or Dutch oven over medium heat. Add a small amount of olive oil or vegetable broth for sautéing.
3. Add chopped onions to the pot and sauté until they become translucent and soft, approximately 3-4 minutes.
4. Introduce minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
5. Add diced carrots and celery to the pot, cooking for another 2-3 minutes to slightly soften the vegetables.
6. Pour in the vegetable broth and add the rinsed split peas to the pot. Drop in the bay leaf.
7. Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for 45-50 minutes, stirring occasionally.
8. Check the consistency periodically. If the soup becomes too thick, add a little more vegetable broth or water.
9. Remove the bay leaf and use an immersion blender to partially blend the soup, creating a creamy yet textured consistency. Alternatively, blend half the soup in a standard blender and return to the pot.
10. Season with salt and pepper to taste. Adjust seasoning as needed.
11. Let the soup rest for 5-10 minutes before serving to allow flavors to meld together.
12. Serve hot, optionally garnished with fresh herbs like parsley or a drizzle of olive oil.