Hearty Split Pea Soup with Sun-Dried Tomato Gremolata

This delightful split pea soup is a perfect comfort food for chilly days. The addition of sun-dried tomato gremolata adds a unique twist and enhances the flavors of the soup. It's easy to make and will warm you up from the inside out.

Ingredients

• 1 pound dried split peas, rinsed and drained
• 8 cups vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pine nuts
• Zest of 1 lemon

Directions

1. In a large pot, combine split peas, vegetable broth, onion, carrots, celery, garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until peas are soft.
2. While the soup is cooking, make the gremolata by mixing sun-dried tomatoes, parsley, pine nuts, and lemon zest in a small bowl.
3. Once the soup is ready, blend it with an immersion blender until smooth. Alternatively, you can blend it in batches in a regular blender.
4. Serve the soup hot, topped with a spoonful of sun-dried tomato gremolata. Enjoy with crusty bread or a side salad.

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