Ingredients:

2 tsp coconut oil

3 garlic cloves, minced

1 tsp yellow mustard seeds

1 small onion, diced

3 celery stalks, diced

4 cups diced yukon gold potato

1 cup uncooked green split peas, rinsed

5 cups vegetable broth

3/4 tsp smoked paprika

1 tsp dried oregano

1/2 tsp dried thyme

1/8-1/4 cayenne pepper

1/2 tsp chili powder

fine grain sea salt and black pepper

fresh parsley, for garnish

Directions:

1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.

3. With a ladle, carefully transfer about 3 cups of the soup into a blender. Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

Bon Appetit!