Ingredients

• 1 tablespoon extra virgin olive oil (i have also used safflower)
• 2 large onions, chopped or diced
• 1/2 teaspoon sea salt
• 2 cups dried split green peas
• 5 cups water
• 1 teaspoon lemon juice
• 1 pinch smoked paprika

Directions

1. Add olive oil to a big pot over med-high heat
2. Stir in onions and salt; cook until the onions soften, about a minute or two
3. add peas and water
4. bring to a boil; reduce heat and simmer 20-25 minutes
5. ladel half of the soup into a bowl; set aside
6. puree remaining soup and add to what you set aside
7. add water if desired to thin
8. add lemon juice, more salt if needed
9. when ready to serve, garnish each bowl with a drizzle of oil and sprinkle of paprika