Soak the Peas (If Using Dried)
Rinse dried peas thoroughly under cold water.
Soak them in water for 4–6 hours (or overnight) to shorten cooking time. If you’re using fresh or frozen peas, skip this step.
Sauté the Aromatics
Warm the olive oil in a large pot over medium heat.
Add the chopped onion and garlic (if using), cooking for about 2–3 minutes until they become fragrant and translucent.
Add Vegetables
Stir in the carrots, celery, and potato (if using), cooking for an additional 3–4 minutes. This helps the vegetables release their natural sweetness.
Incorporate the Peas
Drain the soaked peas and add them to the pot. If using fresh or frozen peas, simply toss them in.
Pour in Broth
Add the vegetable broth (or water with a bouillon cube). Stir well to combine all the ingredients.
Simmer
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and let it simmer for about 20–30 minutes if using fresh/frozen peas. For dried peas, simmer 45–60 minutes, or until they are tender.
Stir occasionally, adding more water or broth if the soup becomes too thick.
Season and Blend (Optional)
Season with salt and pepper to taste.
If you prefer a smoother consistency, blend some or all of the soup with an immersion blender (or in a regular blender, carefully) for a creamy texture.
Serve and Garnish
Ladle the soup into bowls.
Top with fresh herbs if desired.
Serving and Storage Tips
