Smoky Green Split Pea Soup

1 tbsp olive oil

1 cup carrot, diced

1 cup celery, diced

2 cups onions, diced

3 large cloves garlic, minced

2 cups sweet potatoes

½ tsp sea salt

freshly ground black pepper to taste

1 tsp paprika

1 tsp dried oregano

4 cups vegetable stock

½ tsp dried thyme

6 cups water

2 cups dried green split peas

2 bay leaves

2 tbsp freshly squeezed lime juice

8 oz smoked tofu

In a large pot on medium heat, add oil, onion, celery, carrot, sweet potatoes, garlic, salt, pepper, oregano, thyme, and paprika, and stir to combine.

Cover and cook for 5–6 minutes, stirring once or twice. Add split peas, stirring for 1–2 minutes.

Add stock, water, and bay leaves and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 30 minutes.

Add tofu, stir to combine, cover, and cook for another 18–20 minutes, until peas have fully cooked and soup has thickened.

If you like, you can remove cover and let soup continue to simmer for another 8–10 minutes to thicken more.

Stir in lemon juice, season to taste with additional salt and pepper if desired, and serve.

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