Ingredients:

2 tablespoons extra virgin olive oil or grapeseed oil 

1 medium onion, chopped 

3 garlic cloves, sliced 

2 cups dried split green peas (picked over for stones and rinsed) 

1 teaspoon ground coriander (you can also use crushed whole seeds) 

1 teaspoon marjoram 

3 sprigs of fresh thyme 

1/2 teaspoon sea salt 

5 cups vegetable broth 

Smokey Garlic Dressing Ingredients: 

2 cups plain strained Greek yogurt (such as Fage) 

4 large garlic gloves (peeled and crushed slightly) 

1 tablespoon lemon juice 

1 teaspoon kosher salt 

1 tablespoon smoked spanish paprika (Pimenton)

Directions:

Heat the olive oil in a dutch oven over medium heat. 

Add the garlic and onions and cook for two minutes until soft and just slightly caramelized. 

Add the peas, coriander, and marjoram, and stir to combine and coat evenly. 

Add the vegetable broth, salt, and sprigs of thyme. Bring up to a boil and then reduce the heat to medium-low, cover, and let simmer for approximately 30 minutes or until the peas are soft and fully-cooked. 

Use a spoon to remove the twigs left from the thyme. 

Then using an immersion blender, slowly process the soup until it is completely smooth. (You can also ladle the soup in portions into a blender or food processor if you don't have an immersion blender, but be careful as the steam can push the blender cover off.) 

To make Smoky Garlic Yogurt DressingCombine all ingredients in a food processor or blender and process until smooth. Can be stored in a covered container in the refrigerator for up to three days.

Serve with a swirl of the Smoky Garlic Yogurt dressing (recipe below). (To obtain the swirl effect like in the photos, spoon 2-3 tablespoons of the dressing into a pastry bag or a Ziploc baggie, snip the tip, and starting from the center, swirl a design onto the soup.)

Nutritional Information: