Ingredients

• 1 cup whole yellow peas, rinsed

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2–3 cloves garlic, minced

• 1–2 potatoes (optional), diced for extra creaminess

• 6 cups vegetable broth

• 1 tsp smoked paprika

• ½ tsp turmeric (optional, for colour & warmth)

• 1–2 bay leaves

• Salt and black pepper to taste

• 1–2 tbsp olive oil

Optional add-ins

• Thyme or rosemary

• Leeks for extra sweetness

• Coconut milk or cashew cream for a creamier texture

Method

1. Heat olive oil in a pot, sauté onion, garlic, carrots, and celery until soft

   (5–7 min).

2. Add yellow peas, potatoes, bay leaves, spices, and vegetable broth.

   Bring to a boil.

3. Reduce heat, cover, and simmer 45–60 minutes, stirring occasionally,

   until peas are tender and soup is thickened.

4. Remove bay leaves. Use a hand blender if you want a smoother texture,

   or leave it chunky for a rustic feel.

5. Taste and adjust salt, pepper, and lemon juice for brightness.