It’s finally soup weather here in California!

This amazing vegetarian split pea soup comes from The smoked paprika gives it a depth and smokiness that usually is achieved by using ham to flavor split pea soup. It’s wonderful!
1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water (or broth)
juice of 1/2 lemon (reserve the zest for topping)
a few pinches of smoked paprika
more olive oil to drizzle

Vegetarian Split Pea Soup

Heat the olive oil in a large pot over medium-high heat. Stir in the onions and salt; cook until the onions soften, just a minute or two. Add the split peas and water and/or broth; it’s nice to use half and half. Bring to a boil, then turn down the heat and simmer for 20 minutes, or until the peas are cooked through (but still al dente). Using a large cup ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved soup back into the puree. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops. (This will also depend on what broth you’ve used).
Ladle into bowls and serve each drizzled with olive oil and topped with smoked paprika and a touch of lemon zest.