Rinse the dried split peas and pick out any debris or stones. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 5 minutes.
Add veggies. Stir in chopped carrots, and chopped celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Add the rinsed split peas, vegetable broth, bay leaves, and dried thyme to the pot. Stir to combine.
Bring the mixture to a simmer and let cook for 1 hour, stirring occasionally, until the split peas are tender and the soup has thickened.
Remove the bay leaves and discard them. Serve or blend.
Optional for a silky texture
Using a regular or immersion blender, puree the soup until smooth, adding 1-2 cups of warm water until you reach the desired consistency.If using a blender: hold the lid tight with a towel, as hot liquids cause pressure in the jar a can sprinkle.
Season with salt and pepper to taste.
Serve hot and enjoy!
Video
Notes
Note that once the pottage is cooked, you can blend it into a cream. We suggest adding 1-2 cups of warm water so the consistency is more liquid and not pure purée.