A comforting and flavorful soup perfect for any season.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a fruity flavor to the soup.
Add the chopped onion, celery, and carrot to the pot and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the diced sweet potatoes and minced garlic, cooking for another 3 minutes.
Dicing the sweet potatoes into small cubes helps them cook faster.
Season with black pepper, oregano, thyme, and paprika, stirring to combine.
Toast the spices slightly in the pot to enhance their aroma.
Add the split peas, vegetable stock, water, and bay leaves. Bring to a boil.
Rinse the split peas before adding to remove any debris.
Reduce the heat to low, cover, and simmer until the peas and vegetables are tender, about 60 minutes.
Stir occasionally to prevent sticking.
Remove the bay leaves and blend the soup until smooth, or leave it chunky if preferred.
Blend in batches if using a countertop blender to avoid overfilling.
Serve hot, garnished with fresh herbs or a dollop of yogurt if desired.
Serve with a slice of crusty bread for a complete meal.