Split Pea Soup with Sun-Dried Tomato Gremolata

Recipe View 6 mins Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.

Recipe View 0 mins Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Recipe View 1 hrs 15 mins Pour in the vegetable broth, then add the split peas, thyme sprigs, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 1 hour and 15 minutes, or until the split peas are tender and beginning to break down.

Recipe View 0 mins While the soup is simmering, prepare the sun-dried tomato gremolata. In a small bowl, combine the finely chopped parsley, sun-dried tomatoes, minced garlic, smoked paprika, and salt. Mix well and set aside.

Recipe View 0 mins Once the soup is ready, remove and discard the thyme sprigs and bay leaf. If the soup is thicker than you'd like, add more broth or water to reach your desired consistency. Adjust salt to taste.

Recipe View 0 mins Ladle the soup into bowls and top each serving generously with the sun-dried tomato gremolata. Serve immediately.