Ingredients:

• 2 tablespoons olive oil or butter (or a mix)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large potato, diced (Yukon gold or russet)
• 1 cup dried green or yellow split peas, rinsed
• 6 cups vegetable broth (or 4 cups broth + 2 cups water)
• 1 tablespoon tomato paste (adds umami depth)
• 1 teaspoon smoked paprika (adds smokiness)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 teaspoon turmeric (optional, for warmth and color)
• 1 bay leaf
• 1–2 teaspoons soy sauce or tamari (deepens flavor without overpowering)
• Salt and black pepper, to taste
• 1 teaspoon lemon zest + 1 tablespoon lemon juice (adds brightness)
• 1 cup chopped kale, spinach, or chard (optional)
• Fresh parsley or dill, chopped, for garnish

Instructions:

1. Sauté for maximum flavor:
   Heat oil/butter in a large pot over medium heat. Add onion with a pinch of salt and sauté until golden and slightly caramelized (8–10 minutes). Add garlic, carrots, and celery; cook another 5 minutes.
2. Toast spices and tomato paste:
   Stir in tomato paste, smoked paprika, thyme, oregano, and turmeric. Let them cook for 1–2 minutes until fragrant and slightly darkened—this builds depth.
3. Add bulk ingredients:
   Add diced potato, split peas, broth, bay leaf, and soy sauce. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, stirring occasionally.
4. Texture boost (optional):
   When peas are soft, remove the bay leaf. Blend 1–2 cups of soup (carefully) and return to the pot for creaminess, or use an immersion blender to partially purée the soup while leaving some texture.
5. Finishing touches:
   Stir in lemon zest and juice, plus the greens (if using), and simmer for another 5 minutes. Taste and adjust salt and pepper.
6. Garnish and serve:
   Serve with chopped fresh parsley or dill, a drizzle of olive oil, and crusty bread. For extra richness, top with a swirl of sour cream, yogurt, or vegan cashew cream.

Optional Flavor Boosts:

• Parmesan rind (if not vegan): Simmer in the pot for extra savory depth.
• Liquid smoke or a splash of balsamic vinegar for more intensity.
• Chili flakes or hot sauce for a bit of kick.

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