Ingredients
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1/4 teaspoon
SO Black Pepper med org -
2 teaspoons
SO Herbes de Provence Organic -
1 teaspoon
SO Paprika Ground Organic -
1 teaspoon olive oil, plus more for garnish
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2 carrots, finely chopped
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1 large onion, finely chopped
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2 cloves garlic, minced or grated
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2 cups dried split green peas, picked over and rinsed
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5 cups water
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Juice of half a lemon
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1/4 cup pine nuts (optional)
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1 teaspoon Frontier Sea Salt, or more to your liking
Directions
1. Add olive oil to a big pot over medium-high heat. Stir in onions, carrots, garlic and a pinch of salt. Cook until the onions soften, about 5 minutes. Add the split peas, Herbs de Provence, smoked paprika, pepper and water.
2. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the peas are cooked through. Use a slotted spoon to remove about 1/3 cup of the cooked peas and set aside.
3. Using a hand blender (or regular blender), puree the soup in the pot. If you need to thin the soup out with more water (or vegetable broth), add a little bit at a time. Stir in the lemon juice and taste. Season with salt and pepper to your liking.
4. Take the reserved peas and add them to a skillet with the pine nuts and a pinch of salt. Toast the peas and nuts for about 3-5 minutes.
5. Ladle the soup into bowls. Serve each drizzled with olive oil and topped with a good pinch of Herbes de Provence, smoked paprika and a touch of lemon zest. Sprinkle on the peas and pine nuts.
