Ingredients
2 Cups yellow split peas washed and rinsed
1 large potato sliced
1 large onion chopped
1 large carrot diced
4 Cups water
3 Cups vegetable broth
1 Tbsp cumin
1/2 tsp salt or to taste
2 Tbsp Chimichurri Verde Olive Oil
2 Tbsp Thai Lemongrass Mint White Balsamic Vinegar
1 Tbsp dried mint
Directions
In a large pot heat the Chimichurri Olive Oil and sauté onions until golden. add water, broth, peas, carrots and potatoes. Boil till fully cooked.
Using a blender purée the soup and add back to the pot.
Bring back to a gentle simmer and add salt, cumin and dried mint. Simmer for 10 minutes, add Lemongrass Mint Balsamic and simmer an additional 5 minutes.
Serve and enjoy!