This hearty soup is built on humble, wholesome staples that Mediterranean-style eating loves: olive oil, plenty of vegetables, garlic, and legumes doing the heavy lifting. Onion, carrot, and celery get slowly softened until sweet, then smoked paprika and cumin bloom into the oil for a deep, warming backbone before the split peas and broth go in. A long, low simmer breaks the peas down into something creamy and rustic, and a quick partial blend gives you that perfect balance of velvety broth and tender bite. A splash of apple cider vinegar at the end brightens everything up, cutting through the richness so each spoonful tastes fresh rather than heavy. Ladled into bowls with fresh parsley and a piece of crusty bread alongside, it's the kind of plant-forward, olive-oil-driven comfort food that fits naturally into a Mediterranean way of eating.
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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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