This hearty, plant-based soup builds its flavor the old-fashioned way — a slow sauté of onion, carrot, and celery in olive oil, followed by garlic bloomed with smoked paprika and cumin until the whole kitchen smells incredible. Green split peas simmer low and slow in vegetable broth until they break down into a thick, velvety base, and a quick pass with an immersion blender gives you that perfect mix of creamy and hearty in every spoonful. A splash of apple cider vinegar at the end brightens everything up, cutting through the richness without needing much else. Ladled hot with a scatter of fresh parsley and a hunk of crusty bread on the side, it's the kind of cozy, satisfying bowl that proves flavor can come from real aromatics and spice rather than a heavy hand with the shaker. It's a great pick if you're watching your sodium and want a soup that still delivers on depth and comfort.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, smoked paprika, cumin, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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