10 cups low sodium vegetable stock (or a mixture of water and stock)
juice and zest of 1 lemon
salt and pepper to taste
Method
In a large pot, heat olive oil over a medium heat and add onions. Cook onions for a few minutes until starting to soften. Add celery and garlic, and cook for a minute more.
Add thyme and mirin, and give everything a goos stir.
Add split peas, and cover with the vegetable stock. Bring the pot to the boil, and reduce to simmer. Pop on the lid and cook for about 45-50 minutes until thick and creamy, and cooked through. Stir in the lemon juice and zest and season with salt and pepper
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/best-vegan-split-pea-soup/