Ingredients
Units
Scale
- 2 Tbsp olive oil
- 1 cup diced onions
- 2 Tbsp crushed garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 1/2 cups carrots, chopped to 1/4" thick
- 2 cups diced potato
- 2 bay leaves
- 1 cup dry split peas
- 5-6 cups vegetable stock
- 1/4 cup chopped fresh oregano
- 2-4 cups chopped greens (I used chard)
- salt and pepper to taste
- parmesan & bread for serving
Instructions
- Place a large soup pot over medium heat. When hot, add the olive oil, onion, and garlic. Cook, stirring, for 1 minute before adding the smoked paprika and cumin.
- Cook for another minute before adding the carrots, potato, bay leaves, and split peas.
- Continue to cook, stirring, for 4-5 minutes, until the potatoes begin to sweat.
- Add the veggie stock, enough to more than cover everything in the pot, and bring to a simmer. Let it cook for about 30 minutes, or until the split peas are soft.
- Add the fresh oregano, greens, and salt & pepper to taste.
- Blend as little or as much as you want, adding more liquid if needed to reach your desired consistency.
- Serve topped with fresh parmesan on top, and bread on the side.