– 3 tablespoons of olive oil – 1 medium yellow onion, diced – 1 tablespoon of finely minced fresh garlic – 1 ½ cups carrots, diced into ¼ inch cubes – 1 ½ cup celery, diced – 1 cup yellow potatoes, diced into ¼ inch cubes – 2 cups dried split peas, rinsed and drained – 7 cups vegetable broth – 3-4 tablespoons of freshly squeezed lemon juice – 1 ½ teaspoons kosher salt – ¼-½ teaspoon ground black pepper – 1 cup fresh spinach – ⅓ cup fresh parsley, roughly chopped – 2 tablespoons fresh dill, roughly chopped
Heat a large soup pot over medium heat and add the olive oil. Add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes, stirring occasionally.
Add celery, carrots, potatoes, salt, and pepper. Stir and cook for a few minutes
Add rinsed and drained split peas and broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Add the parsley and dill to the soup and cook for an additional 5 minutes.
Purée 4 cups of soup in a heat resistant blender with the lemon juice and spinach. Pour the pureed soup back into the soup pot and stir well.