This hearty pot of split pea soup is already built entirely on plant-based staples, so there's nothing to swap here at all. Diced onion, carrot, and celery get softened in olive oil before smoked paprika, cumin, and garlic bloom into the base, giving the whole pot a deep, savory backbone. The split peas simmer low and slow with vegetable broth until they practically melt, and a quick pass with an immersion blender lets you land anywhere between creamy and rustic. A splash of apple cider vinegar at the end brightens everything up and keeps the flavor from feeling flat. Ladled into bowls with parsley and crusty bread on the side, it's a comforting, feel-good dinner that fits a vegetarian table with zero fuss.
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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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