# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Legumes
06 - 2 cups dried split peas, rinsed and sorted
→ Liquids
07 - 6 cups low-sodium vegetable broth
08 - 2 cups water
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
→ Garnish
14 - 1/2 cup sour cream
15 - 1 tablespoon milk or water, as needed
16 - Fresh chives or parsley, finely chopped, optional
# Steps to Follow:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes, stirring occasionally, until softened.
02 - Stir in garlic and cook for 1 minute, until fragrant.
03 - Add split peas, vegetable broth, water, thyme, bay leaf, smoked paprika, black pepper, and salt. Mix thoroughly.
04 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 50 to 60 minutes, stirring occasionally, until peas are tender and soup is thickened.
05 - Remove bay leaf. For a velvety texture, use an immersion blender to partially or fully purée the soup as preferred.
06 - In a small bowl, whisk sour cream with milk or water until smooth and pourable. Transfer to a piping bag or small zip-top bag with a small corner snipped.
07 - Ladle soup into bowls. Pipe concentric circles of sour cream on each portion. Drag a toothpick or skewer from the center outwards to create a spiderweb motif. Sprinkle with fresh chives or parsley, if desired, and serve warm.
